Grilled Peaches with Sweet Balsamic Glaze
Makes 4 servings; Vegan
This is the last weekend for most peach vendors. (Pearl Brewery included.) But, this is perfect for the summer grilling that is still on despite the 100+ temps. Hope all enjoy!
In this delightful recipe, two techniques—grilling and reduction—create a dessert that is bursting with flavor, bringing out the best of each ingredient. When grilled, peaches become almost caramelized, creating a sensationally sweet flavor without added sugars. By boiling the balsamic vinegar and reducing it by half, the vinegar transforms to smooth flavorful syrup. With just five ingredients, this dessert is a spectacular finish to any meal.
4 ripe peaches, halved and pitted
nonstick cooking spray
1/2 cup good quality balsamic vinegar
1 tablespoon agave or other liquid sweetener (maple syrup, brown rice syrup, etc.)
1 tablespoon lemon juice
1 teaspoon almond extract
fresh mint sprigs
1.) Heat a gas grill to medium-high. Coat peach halves with cooking spray (use about 2 sprays per peach half).
2.) Place peaches cut side down on the grill and grill for about 4 to 5 minutes per side until grill marks appear and peaches are slightly softened.
While peaches are grilling, prepare the glaze. Add vinegar to a small saucepan over medium-high heat. Boil vinegar until it is reduced by half and looks thick. Add agave, lemon juice, and almond extract.
3.) Remove peaches from the grill and place cut side up on a dessert dish. Drizzle with balsamic glaze and garnish with a mint sprig.
Nutrition Information | Per serving (1/8 recipe)
calories: 88; fat: 0.1 g; saturated fat: 0 g; calories from fat: 1.2%; cholesterol: 0 mg; protein: 1 g; carbohydrate: 20.1 g; sugar: 16.6 g; fiber: 2.6 g; sodium: 15 mg; calcium: 16 mg; iron: 0.9 mg; vitamin C: 6.7 mg; beta-carotene: 524 mcg; vitamin E: 1 mg
Recipes from The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard and Robyn Webb