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| Adapted
from "Big Flavors of the Hot Sun" by Chris Schlesinger and
John Willoughby. Yield: 4 appetizer or dessert servings |
Wine
Suggestion Ramos Quinto da Ervamoira 10 Year Tawny Port 
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| 1 cup good-quality balsamic vinegar 2 Tablespoons sugar (or more, depending on the sweetness of the peaches) 1 1/2 Tablespoons freshly cracked black pepper 3 peaches, halved and pitted 2 1/2 Tablespoons extra virgin olive oil 4 ounces blue cheese of your choice, crumbled In a small saucepan, combine the vinegar, sugar and pepper and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 45 minutes to an hour, or until reduced in volume by about two-thirds – until the glaze is thick enough to coat the back of a spoon. Rub the peach halves with olive oil and grill over medium to medium-low fire until just slightly charred, 8 to 10 minutes. Brush the tops with the glaze and grill for another 2 to 3 minutes, or until the glaze begins to caramelize. Remove the peaches from the grill, brush on another layer of glaze and cut into thick slices. Place the slices on individual plates, crumble cheese over them and serve. |
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