Honey Balsamic Peaches Recipes

Steps:

• In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.

Steps:

• Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
• Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.

Steps:

• Place the peach halves in a non-stick skillet sprayed with cooking spray.
• Cook over medium heat 4 minutes.
• Turn and cook another 2-3 minutes.
• Place peach halves, cut side up, in a dish and drizzle each half with the balsamic vinegar and then the honey.

Steps:

• Halve peaches and remove pit.
• Mix honey and balsamic together well.
• Place peaches cut side down on heated grill.
• Grill until starting to turn tender and nice grill marks appear.
• Turn over.
• Brush top liberally with honey-balsamic glaze.
• Continue grilling until peaches are tender. Brushing with more glaze if desired.
• Immediately add crumbled feta to center of peaches.
• Serve warm.

Steps:

• In a saucepan over medium heat, stir together the sugar, balsamic vinegar .
• Simmer until liquid has reduced by half, it should become slightly thicker.
• Remove from heat and set aside.
• Preheat grill to medium-high heat.
• Place peaches cut side down onto the grill, and cook for about 5 minutes, or until the flesh is toasted.
• Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
• Transfer the peach halves to individual dishes and drizzle with the remaining glaze.
• Sprinkle with with crumbled blue cheese.

Steps:

• Preheat broiler (toaster oven is fine).
• Lay peach slices on broiling pan and drizzle with honey.
• Sprinkle with nuts and broil for 5 minutes. Serve warm.