GRILLED PEACHES WITH BALSAMIC SYRUP AND CRUMBLED BLUE CHEESE

Serves 6.

INGREDIENTS

1 cup balsamic vinegar — Vegetable oil, for the grates 6 peaches, halved and pitted 2 tablespoons canola oil ½ cup crumbled blue cheese ¼ cup chopped fresh basil

DIRECTIONS

1 Place the balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat. Reduce the temperature to medium, and simmer until syrupy and the liquid is reduced by half, about 10 minutes. Set aside. 2 Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil. 3 Brush the cut sides of each peach half with the canola oil. 4 Place the peaches on the grill, cut-side down. Close the lid and cook until grill marks appear, about 3 minutes. Turn and cook until the peach softens and is just heated through, 4 minutes more. Remove the peaches from the grill. 5 To serve, place the peaches on a platter and drizzle with the balsamic syrup. Sprinkle with the blue cheese and the chopped basil.