Ingredients
4 Large Ripe Peaches
1/2 cup balsamic vinegar
1/4 cup pignoli nuts (pine nuts)
EVOO for misting
1 Tbs. medium brown sugar
1/4 cup reduced balsamic vinegar
1/2 cup crumbled gorgonzola cheese
Preparation
Cut peaches in half and remove pits. Pour the 1/2 cup of regular balsamic vinegar into a shallow bowl large enough to put all peaches cut side down into vinegar. Marinate the exposed flat side of the peaches for at least 1-2 hours. Heat oven to 350, and heat grill to medium. Mist pine nuts very lightly with oil, lay them out in a single layer on a cookie sheet, then sprinkle them with brown sugar. Toast carefully 5 minutes or so - do not burn them! Remove from oven and put them aside. Grill the peaches over medium heat flat side down for 8 minutes, then flip over for another 5-8 minutes or until tender throughout. Place each peach on a dessert plate, sprinkle each with gorgonzola, then with sugared pine nuts. Drizzle each with a small amount of reduced balsamic, which can also be used to create a design on the plate’s border. Serve warm with chilled Prosecco for a fabulous end to any meal!
