3 T. white sugar
¾ cup balsamic vinegar
2 t. freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2 ½ ounces blue cheese, crumbled
- In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker.
- Preheat grill to medium-high.
- Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
- Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.