Recipe information
Yield
serves 4 to 6
Ingredients
1/4 cup extra-virgin olive oil, plus extra for greasing the grill
4 peaches, halved and pitted
2 tablespoons balsamic vinegar
Needles from 2 fresh rosemary sprigs
Sea salt and freshly ground black pepper
Preparation
Preheat a grill or grill pan until hot. Wipe the grates (or the ridges of your pan) with oil to keep the peaches from sticking. Toss all the ingredients together in a bowl until the peaches are well coated. Put the peaches cut side down on the grill and cook for 5 to 8 minutes, until the flesh of the peaches softens slightly and caramelizes. Turn the peaches over with tongs and grill the other sides for 3 to 5 minutes to char the skin. That’s summer love.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
