Ingredients for Grilled Peaches With A Balsamic Orange Glaze
- Peaches
- Balsamic Vinegar
- 1/4 cup orange juice
- Fresh Rosemary
- 2 tablespoons granulated sugar
- Cinnamon Schnapps
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How to Make Grilled Peaches With A Balsamic Orange Glaze
- Preheat your grill to high heat.
- Halve the peaches (or nectarines) and remove the pits.
- In a small saucepan, combine 1/4 cup balsamic vinegar, 1/4 cup orange juice, 1 tablespoon fresh rosemary (chopped), 2 tablespoons granulated sugar, and 1 tablespoon schnapps (optional).
- Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes, or until slightly thickened.
- Place peach halves, cut-side down, on the preheated grill.
- Grill for 5 minutes, until grill marks appear.
- Flip the peaches and brush the cut sides with the balsamic orange glaze.
- Grill for another 5 minutes, or until tender and slightly caramelized.
- Remove peaches from the grill.
- For peaches, gently peel off the skins (this is easiest while still warm). Nectarines generally don't require peeling.
- Drizzle the grilled peaches (or nectarines) with the remaining glaze and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
95g
Fat
0g
Carbs
8g
