Grilled Stone Fruits with Balsamic and Black Pepper Syrup

  • Yield : 4 servings, 3 pieces each
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

    82 calorie
  • Fat

    0 grams
  • Saturated Fat

    0 grams
  • Cholesterol

    0 milligrams
  • Sodium

    9 milligrams
  • Carbohydrate

    20 grams
  • Fiber

    1 grams
  • Protein

    1 grams
  • Sugar

    17 grams


  • Oil, for rubbing grill or cooking spray to prepare surface of grill or grill pan
  • 6 pieces stone fruit, plums, peaches or nectarines, apricots cut around the pit and separated in halves
  • 1/2 cup balsamic vinegar
  • 1 small, peeled chunk ginger root, 1/2-inch
  • 2 tablespoons brown sugar
  • 1/2 teaspoon coarse black pepper


Step 1

Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.

Step 2

Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill 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. 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.

Step 3

Arrange fruits on a platter and drizzle liberally with the glaze.

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