Grilled Stone Fruit With Balsamic Dressing Recipes

GRILLED STONE FRUITS WITH BALSAMIC SYRUP

Steps:

• In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half., On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side. , Slice fruits; arrange on a serving plate. Drizzle with sauce.

GRILLED STONE FRUIT WITH BALSAMIC DRESSING

Steps:

• grill or coal BBQ with fire on one side. Reduce your vinegar in half.wash fruit and cu in half. rub olive oil on the skin of the peaches. Place skin side down on to the non-fire side of the gril. with a grill bush, brush the flesh side of the peaches with the balsamic syrup. repeat every 5 minutes or so. when the peaches become soft they are done.

GRILLED STONE FRUITS WITH BALSAMIC AND BLACK PEPPER SYRUP

Steps:

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

FRESH FRUIT WITH BALSAMIC VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately.

GRILLED STONE FRUIT

Steps:

• Preheat grill to high. You can use an outdoor barbeque but place fruit cut side down.
• Place fruit in heatproof dish and sprinkle with sugar and cinnamon.
• Grill for 10 - 15 minutes until caramelised.
• Serve warm with icecream or cheese.

GRILLED STONE FRUIT

Steps:

• Heat grill to medium-high. Drizzle plums, peaches, and nectarines with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes. Remove with a metal spatula and serve with a dollop of yogurt.