Grilled Peaches with Sweet Balsamic Glaze
Servings: 2
Cost: $3
Equipment
- Grill*
Ingredients
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 1/3 cup fresh grapefruit juice*
- 4 Tbsp brown sugar
- 2 tsp grapefruit zest*
- For the peaches:
- 4 peaches halved and pitted
- 1 Tbsp coconut oil, warm
- 1/2 tsp cinnamon
- 2 tsp maple syrup
- 1/3 cup fresh blueberries
Instructions
- In a medium-size shallow saucepan, combine balsamic vinegar, grapefruit juice, brown sugar, and grapefruit zest.
- Simmer on low heat. Occasionally whisk it to prevent from burning. It will take approximately 12 to 14 minutes to reduce the glaze.
- When the reduced glaze coats the back of a spoon, remove it from the stove and allow it to cool.
- Next, in a small bowl, whisk warm coconut oil with and cinnamon.
- Preheat the grill.
- Lightly brush the peaches with oil mixture and place them on the flesh side down on the grill.
- Grill for 2-3 minutes or until light char grilled marks appear, flip and cook for 2-3 more minutes.
- Once done, arrange the peaches on your plates. Drizzled them with the balsamic glaze and maple syrup, top with fresh blueberries and serve immediately. You can always serve them with a scoop of your favorite dairy-free vanilla ice-cream.
Notes
*For this recipe I used my George Foreman 9-Serving Basic Plate Electric Grill
*You will need one small grapefruit to produce ¼ cup of the juice. Feel free to replace grapefruit juice with 1/3 water and 2-3 drops of citrus-flavored extracts.