The next best thing to eating fresh ripe peaches, is grilling them. There’s not much fuss about it. It’s peaches. On a grill. This batch was finished off with chopped fresh rosemary, and a drizzle of Dark Chocolate, 12 Year aged Balsamic Vinegar.
Grilled Peaches with Rosemary and Balsamic Vinegar
- Fresh rosemary, chopped
- Canola oil
- Balsamic vinegar
Cut each peach in half and remove pits. Brush the cut surfaces lightly with canola oil. Oil the grates on the grill and pre-heat to medium high. Place peach halves with their cut sides facing down and grill for 5 minutes. Flip peaches over and grill for another 4 minutes. Remove from grill and drizzle with aged balsamic vinegar. Sprinkle with chopped rosemary and serve as a side dish to pork chops, or as a simple dessert with a scoop of vanilla ice cream.
Recipe from the good folks at The Framed Table check out their website for all things tasty!