search
Loading
|  home | feedback | help          
StarChefs
Biography Interview Recipes Restaurants Cookbooks Brain Waves
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

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.

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy