Grilled Peaches with Balsamic and Pepper Sauce

Grilled Peaches with Balsamic and Pepper Sauce
This image courtesy of Steve Larese

The ingredients here are most unlikely, but amazingly delightful when combined. You can substitute any cheese you like for the blue cheese.


Cooking MethodGrilling


OccasionCasual Dinner Party, Formal Dinner Party

Recipe CourseDessert

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian



Taste and TextureFruity, Savory, Sweet, Tangy

Type of DishDessert, Fruit


  • 2/3 cup good quality balsamic vinegar
  • 2 tablespoons sugar
  • 2 teaspoons freshly ground rose or other peppercorns
  • 2 large fresh freestone peaches or nectarines, unpeeled, halved and pitted
  • 2 to 3 ounces Gorgonzola cheese, crumbled


  1. Early in the day, simmer balsamic vinegar in a small non-reactive saucepan with sugar and pepper until reduced by about half and slightly thickened for a glaze.

  2. Preheat grill to medium-high or 350 to 400 F. if not already hot.

  3. Place peach halves on grill, cut side down, and grill about 5 minutes or until flesh has slightly charred.

  4. Brush top sides with glaze and cook 1 to 2 minutes.

  5. Turn, brush with glaze and cook another 2 to 3 minutes.

  6. Transfer to individual serving dishes and spoon any remaining glaze of tops.

  7. Serve with crumbled cheese on top.


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