Griddled stone fruit with balsamic and black pepper syrup
Using balsamic vinegar adds a wonderful glaze to the peaches.
- Oil or cooking spray, to prepare surface of griddle or griddle pan
- 6 pieces stone fruit, plums, peaches, nectarines or apricots cut around the pit and separated in halves
- 125ml balsamic vinegar
- 1 small peeled chunk ginger root, 1cm
- 2 tbsps brown sugar
- 1/2 tsp coarse black pepper
Serves: 4 servings, 3 pieces each1) Heat griddle or griddle pan to high. Coat the surface of the griddle with oil or spray to avoid sticking. Place fruits cut side down on griddle and cook for 3 to 4 minutes until warmed through and evenly marked.
2) Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on griddle next to fruit. When the sauce reduces, it will become syrup-like in no time--less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip.
3) When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.
4) Arrange fruits on a platter and drizzle liberally with the glaze.