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  • 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup Zinfandel wine

  2. 1/2 tablespoon brown sugar

  3. 8 ripe firm, but not overly soft, halved peaches

  4. 2 tablespooons extra-virgin olive oil, for brushing and drizzling

  5. 1 teaspoon kosher salt

  6. 1/2 teaspoon freshly ground pepper

  7. 16 thinly shaved (2 by 2-inch) pieces sheep's cheese

Instructions Jump to Ingredients ↑

  1. Turn on grill to high heat.

  2. In a small, heavy bottom sauce pot, pour in the Zinfandel and brown sugar and stir in well. Bring to a boil, then turn the heat down to medium and simmer the wine slowly until reduced to a glaze, about 20 to 25 minutes.

  3. Brush the peach halves with olive oil and sprinkle with salt and pepper. Place on a hot grill, 1 minute on each side, to lightly mark the peaches. When warm, pull from the grill and place on a warm plate. Brush the peaches with the glaze and place on a serving plate. Lay the pieces of cheese over the peaches. Lightly drizzle the some of the remaining glaze over the fruit and cheese. Serve immediately.

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