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| RILLED PEACHES WITH STILTON BLUE CHEESE & SWEET |
| Yields: 4 Servings |
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| Ingredients |
4 C good quality of balsamic vinegar
8 T sugar
4 T freshly cracked black pepper
Stilton blue cheese, slivered into long pieces
for service and labeled
12 peaches, halved and pitted
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| To Finish |
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Put peaches in a bowl and drizzle with enough of the balsamic glaze to coat the peaches well.
Make sure the grill is coated in oil so the peaches do not burn. Put peaches on oiled grill and grill until done. Be careful not to overgrill, as the peaches could get too soft. Grill until the grill marks are well noticed and the glaze begins to carmalize slightly.
Remove the peaches from the grill, brush on another layer of glaze, and cut into thirds if they are big.
Place the slices on individual plates, place slivers of Stilton blue cheese over them, drizzle with balsamic syrup and serve.
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| Method |
| In a small sauce pan combine the vinegar, sugar and pepper and bring to a boil.
Reduce the heat to low and simmer, stirring occasionally,
for 45 minutes to 1 hour, or until reduced in volume by about
two thirds. At this point, the glaze should be thick enough to
coat the back of a spoon.
Cool and put into squirt bottle. Set aside.
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