by Jennifer Burns, Dan’s Market
- 1/4 cup sugar or honey
- 3/4 cup balsamic vinegar
- 2 large fresh peaches with peel, halved and pitted
- 1/4 cup coconut
In a saucepan over medium heat, stir together the sugar or honey and the balsamic vinegar. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
Preheat grill to medium-high heat. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for 5-7 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with coconut.
Note: Serve with vanilla ice cream.