Reviewed: Sep. 13, 2009

I baked the peaches in the oven for 15 minutes at 350 degrees and flipped halfway through. I didn't have peppercorns so I simmered the balsamic with whole cloves instead. I drizzled the balsamic reduction over the cut side and broiled for 2-3 minutes, added the cheese and broiled for 1 more minute. I let them stand for 5 minutes, drizzled with some honey and then ate them as a dessert.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JULIANNE0009

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2009

This was excellent. Thanks to JDVMD, rather than use this as a dessert, I served it with lamb chops cooked on the grill. I had only small peaches so for the two of us I used two whole peaches. One caveat - the recipe makes way too much glaze. I hate to waste Balsamic vinegar - next time I'll make half the amount of glaze. My husband and I really enjoyed the flavor. As another reviewer did, I baked the peaches further after sprinkling on the bleu cheese. Kind of melds the flavors. I will definitely make this again for ourselves and for company. Will even try it with fresh pears as another reviewer suggested. Thanks for the recipe.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2009

I've made this exactly as written and they were yummy. But I've also used pears, cooked them cut-side down in the balsamic for a few minutes (on the stove, when weather prohibited grilling), then served them filled with the cheese and walnuts and poured the balsamic on top. Delicious as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stephciar

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

Nope....this one didn't fly. Not enough balsamic lovers. but, good, grilled peaches. Oh, well...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

A gourmet desert for the simplest of home chefs.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nonancolorado

Home Town: Detroit, Michigan, USA

Living In: Evans, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2008

I hesitate to rate this because I altered everthing, but I followed it in principle and would never rate anything less than 5 stars if I didn't follow it exactly. I used nectarines, sliced them and sauted them in a 10 inch skillet for a few minutes over med. high heat in 1 tsp butter, 2 tsp sugar and 1 tbsp balsamic vinegar. When they were nicely browned but still firm I served them with crumbled lemon Tilson cheese. We loved it. Would grill them, weather permitting. Thanks for the inspiration.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ROSEP47

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2008

Great recipe, I prefer to use gorgonzola, tried it with some locally grown White Peaches - delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rustydog

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2008

Now your griiling! Desert on the grill is awesome and this is simply delicious. I went a step further. When plating the peaches, I used grilled pineapple slices as as base for the peach halves and fresh cilantro as garnish. The peach rests nicely in the cavity from the cored pineapple.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

GrillinginJax

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2008

Terrific! Leave out the sugar. This is a savory dessert. I sometimes omit the crumbled cheese and grill the peaches with a touch of fresh chopped rosemary and a splash of EVOO. This version is also good with a dollop of fresh whipped cream beside it. A great dessert with the last sips of your dinner wine.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Winter Park, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2008

Yay! I've just discovered this year how much I love fruit with balsamic. My bleu cheese had gone a little TOO bleu, so I ended up omitting it this time and the peaches were still wonderful. Love the pepper (but it's a lot, so beware unless you are a pepper lover like me)! I look forward to trying them with the cheese soon. Thanks!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2008

Easy to make, although I would probably suggest using a mild blue cheese. I used a Maytag blue and it was too strong. I also used 2 halves per person as I doubled the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kim the Cook

Cooking Level: Intermediate

Living In: Snyder, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2008

For people that are looking for something thats not over-poweringly sweet, this is it. It's different, but very good. I also recommend that you make it only if you like blue cheese. I used fresh peaches, and like another reviewer, cooked them in the oven at 350 degrees for 10 minutes, turned them over for 4, then put more balsamic mix on them and broiled them until the sauce was bubbling, maybe about 4-5 minutes. Then, I took them out and put the cheese on them. The peaches still end up very sweet, which is offset by the blue cheese, or gorganzola, which I used instead. I will make these again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

recipejunky

Cooking Level: Intermediate

Home Town: Colonie, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

I like to just very lightly dust them with sugar, the sugar will caramelize and give great grill marks for presentation.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Geoffj4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2008

YUM!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2008

It was delicious and easy to make! I loved the blue cheese my wife did not, in the case of a non blue cheese fan I may substitute cream cheese.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2008

Oh My Goodness! Totally awesome. I sell fruit and have really become weary of sweet fruit dishes, while there is sugar in this recipe, it is definitely not dessert dish. I have made this with both blue cheese and gorganzola and we prefer the gorganzola. Makes an awesome compliment to grilled fish. Only flaw is the darn smell of the balsamic vinegar while it is reducing, I am not a vinegar fan at all (yet I love these peaches)!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rolling Alaskans

Cooking Level: Intermediate

Home Town: Auke Bay, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2007

I love this recipe. I used port instead of the basalmic, because I didn't want to use up that much basalmic. It was tasty! They MUST be eaten right off the grill though. Went to munch on one later that night and it was YUCKY!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

UCHYLISA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2007

This recipe missed the mark for us. My husband took one bite and refused to finish. We LOVE bleu cheese and are huge fans of balsamic, so I'm not sure why this left us disappointed. I finished my peach and the remaining went into the garbage. It was not enjoyable at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2007

Interesting combo of flavors! I didn't know what to expect and I was pleasantly suprised!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2007

This dish had a very interesting but delicious taste! I actually prepared this in a 350 degree oven for about 10 minutes. I turned the peaches over, cooked them for about 5 minutes more, then drizzled the sauce over the peaches added the blue cheese and broiled them until the sauce began to bubble. I believe the flavors tasted much better after they cooled and sat for about 10 minutes. Great Recipe!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

R. Stack

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Grilled Peaches

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!