Grilled Balsamic Glazed Fruit

Description

Grilled peaches caramelized over open heat and finished with a warm white balsamic drizzle that soaks in while hot, then layered again after plating for a clean, bright, fruit-forward finish.

Recipe Overview

Servings: 6
Prep Time: 10 minutes
Cook Time: 12–15 minutes

Ingredients

1/2 cup Peach White Balsamic or White Classic Balsamic Vinegar
Pinch of sea salt
6 peaches, halved and pitted
(OPTIONAL) very light brush of neutral oil only if sticking is a concern
Vanilla ice cream or mascarpone (optional)

Instructions

• Pour balsamic into a small saucepan and warm gently over low heat for 2–3 minutes. Do not boil.

• Remove from heat and reserve a small portion for finishing.

• Place peaches cut-side down on a clean, preheated grill. Lightly brush grill grates or fruit only if needed to prevent sticking.

• Grill 5–7 minutes per side until caramelized with defined grill marks.

• While still on the grill, lightly brush peaches with a small amount of warm balsamic to begin building flavor.

• Transfer to a plate and immediately drizzle with the reserved balsamic while hot so it absorbs into the fruit.

• Serve as is or with ice cream.

Chef’s Tip

This is about layering, not sweetness. Use the balsamic while the fruit is hot so it absorbs, then finish with a fresh drizzle for brightness and shine.

Flavor Variations

• Start with ripe, fresh fruit—this is where the caramelization and flavor come from
• Peaches + Peach White Balsamic for a layered fruit-on-fruit finish
• Pears + Pear White Balsamic for a softer, more delicate profile
• Pineapple + Pineapple White Balsamic for a brighter, tropical lift
• Add crushed pistachios or almonds for contrast
• Serve with whipped ricotta for a more refined finish

Pairings

Pairs beautifully with grilled pork or chicken, or served as a light summer dessert. Also pairs well with soft cheeses or as part of a simple cheese board.