Your grill isn't just reserved for burgers, chicken, and chops. You can actually grill a number of things, including fruit! You'll want to choose hardier varieties of fruit that can withstand the heat of the grill and being moved around (berries might prove difficult), but stone fruits, like these nectarines make a great choice. The heat from the grill helps to caramelize the sugars in the fruit, making them crispy and sweet.
We paired them with a fromage blanc made from goat's milk and drizzled it with local honey and tangy balsamic vinegar reduction and lastly sprinkled fresh rosemary on top. The combination is fresh and sweet and is an easy summer appetizer option.
To make this recipe you will need:
1 cup of balsamic vinegar (for reduction, recipe follows)
6 ripe nectarines or peaches
1 small container Fromage Blanc from Rolling Stone
1 tablespoons local honey from Woodland Honey
1 sprig fresh rosemary, leaves removed
Make the reduction:
Put on your respirator, surgical mask, or anything else to help you breathe through the smell. Crack a window. You will not believe that something so tasty can so smell so terrible. You heard it here first. Now that you've been warned, pour the one cup of vinegar into a small non-reactive sauce pan. Bring to a simmer over medium-high heat, then reduce to a simmer for about 15 minutes, until vinegar is reduced by half and is a syrupy consistency. Let cool. Start breathing again.
Slice fruit in half and remove the pit. Heat grill to medium-high and place fruit cut side down. Cook for 5-7 minutes, until dark brown grill marks appear. Remove from grill and top with a spoonful of cheese, a drizzle of honey and balsamic reduction and some rosemary.