Fire up the grill for a fruit fiesta where peaches, nectarines, and plums get a caramelized makeover with a tangy Elderberry Balsamic reduction. This sweet and smoky fruit medley is topped with a luscious balsamic glaze that’s simply irresistible. It’s like summer on a plate—juicy, sweet, and with just the right touch of sophistication!

I N S T R U C T I O N S :

• 1/2 cup Rocky Mountain Olive Oil Elderberry Dark Balsamic Vinegar
• 2 Tbsp brown sugar
• 2 medium peaches
• 2 medium nectarines
• 2 medium plums

I N S T R U C T I O N S :

• 1. In a small saucepan, combine Elderberry Balsamic and brown sugar. Bring to a boil and cook until liquid is reduced by half.
  2. On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side or until tender.
  3. Slice fruits and arrange on a serving plate. Drizzle with balsamic sauce.

N U T R I T I O N A L   I N F O :

Estimated per serving: 190 calories • 2g protein • 24g carbs • 10g fat • 45mg sodium

Estimated values may vary based on fruit ripeness, drizzle amount, and ingredient brands.