Grilled Palisade Peaches with Balsamic Glaze
Around here we don't say "sweet as a Georgia peach", we say "sweet as a Palisade peach" - the ultra juicy, summery fruit that hails from Colorado's Western Slope. Caramelized on the grill along with our sweet-tart Blackberry-Ginger Dark Balsamic this dessert is D I V I N E
- ½ cup Blackberry-Ginger Dark Balsamic Vinegar
- ½ cup honey, or for a vegan-friendly option, maple syrup or brown rice syrup
- 6 medium super ripe Palisade peaches halved and pitted
- ¼ teaspoon sea salt
- 2-3 scoops of your favorite vanilla bean ice cream to serve alongside the peaches
In a small saucepan, combine theBlackberry-Ginger balsamic, honey (or alternative) and salt and stir over low heat on the stove for 2-3 minutes until blended.
Reserve 1/3 cup of the mixture for brushing the peaches, and then bring the rest of the contents of the pan to a boil over medium heat. Cook and stir constantly until the mixture begins to thicken slightly, 4-6 minutes. Remove pan from the heat.
Brush the washed, halved and pitted peaches with some of the reserved balsamic mixture. Grill the peaches on an oiled rack over medium heat covered, until caramelized, 6-8 minutes on each side. As the peaches grill, brush occasionally with the reserved balsamic mixture.
Once the peaches are done serve alongside the vanilla bean ice cream drizzled with the reserved balsamic and indulge!