This simple yet sophisticated dish combines the natural sweetness of summer fruit with the rich depth of a balsamic glaze. Grilled to perfection, the fruit is tender and infused with a smoky essence, beautifully complemented by the luscious honey glaze.
Ingredients:
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- A pinch of salt
- 6 medium peaches or nectarines, halved and pitted
- vanilla ice cream (optional)
Method:
Combine the balsamic vinegar, honey and a pinch of salt in a small saucepan. Cook and stir over a low heat until combined, which should take about 2-3 minutes.
Reserve 1/3 cup of the mixture to coat the fruit later. Bring the remaining mixture to the boil over a medium heat, cooking and stirring until the mixture begins to thicken slightly. Take care not to overcook, which should take about 4-6 minutes.
Brush the halved peaches or nectarines with some of the reserved balsamic mixture.
Grill the fruit, covered, on a greased rack over a medium heat until caramelised. This should take about 6-8 minutes on each side, basting occasionally with the remaining reserved balsamic mixture.
