4 firm ‘Cling type’ Peaches

1/2 cup Balsamic vinegar

1/4 cup brown sugar

1/4 tsp. Whole Cloves

Juice of 1 lemon

1/4 teaspoon freshly ground black pepper


  1. Remove the skin from the Peaches following the directions below:
  • a.     Make a crosswise cut in the stem end, and then submerge the Peach in boiling water for 2 minutes.  (The firmer     the peach the longer this will take)
  • b.     Remove from the boiling water with a slotted spoon and place in ice water.
  • c.       Using a small paring knife, pull the skin from the Peach, starting at the crosswise cut previously made.
  • d.       Or use a vegetable peeler with a serrated blade.

2.  Halve the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside.

3.   In a small saucepan, combine Vinegar, Brown Sugar, Cloves, remaining Lemon Juice and Black Pepper. Boil until reduced
by about 1/2.

4.       Place peaches cut-side down on a hot lightly oiled grill. Cover and cook for about 2 minutes, or until there are grill   marks. Turn over and baste the cut sides with the vinegar mixture. Cover the grill and cook for 2-3 more minutes, or until softened.

Yield:  4 Whole Peach Servings or 8 Half Peach Servings



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