1/2 cup balsamic vinegar
1/4 cup brown sugar
Juice of 1 lemon
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1/4 teaspoon freshly ground black pepper
Makes 4 servings
Halve the peaches; remove pits. Drizzle with about 2 teaspoons lemon juice. Cover with plastic wrap and set aside.
In small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper.
Boil until reduced by about half.
Place peaches cut side down on a hot lightly oiled grill. Cover and cook for about 2 minutes, or until there are grill marks. Turn over, and baste cut sides with vinegar mixture. Cover grill, and cook for about 3 more minutes or until softened.
Nutritional information per serving:
Calories, 77.5; protein, .9 g; carbohydrates, 20.2 g; total fat, .24 g; cholesterol, 0 mg; saturated fat, .02 g; dietary fiber, 1.5 g; sodium, 3.6 mg; sugar, 18.9 g; vitamin A, 53 retinol equivalents; vitamin C, 6.5 mg; calcium, 14.1 mg; iron, .5 mgs; alcohol, 0 g.