Summer in the Southern U.S. is capped off by our abundance of mid-late summer stone fruits including plums, peaches and nectarines. If you don’t have a pasture or farm yard to scavenge for this seasonal fruit, one stop at a local farmer’s market of any repute is sure to supply you with all you need for your purposes immediately – and for storing in your freezer or in canning jars to enjoy throughout our more chilly months.
When we spoke to Iron Chef Cat Cora recently on our Eat Y’all #FiringPintoFork radio segment, she shared how her love of grilling extends well past the protein portion of a meal. Try Chef Cat Cora’s recipe for grilled stone fruit the next time you fire up your grill for an extraordinary grilling and eating experience.
Grilled Stone Fruit with Balsamic Glaze & Cheese
- 1 cup Zinfandel wine or balsamic vinegar
- 1/2 Tablespoon dark brown sugar
- 3 ripe & firm peaches, halved and pitted
- 3 ripe & firm nectarines or apricots, halved and pitted
- 3 ripe & firm plums, halved and pitted
- 2 Tablespoons extra-virgin olive oil, for brushing and drizzling
- Kosher salt
- Fresh ground black pepper
- 2 ounces Manchego cheese, thinly shaved
- Place a small saucepan over medium heat. Pour in the wine and add the brown sugar. Stir well to combine. Bring to a boil, then reduce the heat to low and gently simmer until the (or vinegar) is reduced to a glaze (it will be a good bit thicker than when you started), about 20 minutes.
- Preheat your grill or grill pan to medium-high heat.
- Lightly brush the stone fruit halves with olive oil and sprinkle with salt and pepper. Place the fruit, cut side down, on the hot grill. Grill for one minute on each side to lightly mark, turning with tongs. Remove the grilled fruit to a decorative platter.
- Drizzle the grilled fruit with the wine glaze. Lay the pieces of cheese on top. Lightly drizzle the remaining wine glaze over the fruit and cheese. Serve immediately.