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.

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recipejunky

	Cooking Level: Intermediate
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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.

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Geoffj4


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Reviewed: Apr. 15, 2008

YUM!

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KERIS1172

	Cooking Level: Intermediate Home Town: Mentor, Ohio, USA
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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.

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Grifo

	Cooking Level: Expert Living In: Valrico, Florida, USA
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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)!

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Rolling Alaskans

	Cooking Level: Intermediate Home Town: Auke Bay, Alaska, USA
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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!

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UCHYLISA


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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.

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DHILLY

	Cooking Level: Expert Living In: Kirkland, Washington, USA
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Reviewed: May 31, 2007

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

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MOLLE888

	Cooking Level: Intermediate Home Town: Bethesda, Maryland, USA Living In: Fairfax, Virginia, USA
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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!

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R. Stack


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Reviewed: Nov. 11, 2006

I added some brown sugar using a 'scant' amount of blue cheese to cut down on the richness just a bit. This is very different but we enjoyed the taste!

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Oct. 19, 2006

I think I did something wrong. The flavors never seemed to blend together. I will try again since I love the idea. A previous poster was referring to Gunlach Bundschu, an awesome Sonoma winery.

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schmerna

	Cooking Level: Intermediate
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Reviewed: Aug. 20, 2006

I did not like this at all, too strong tasting. I would never concider it a desert. I love blue cheese but these were awful.

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GVO


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Reviewed: Aug. 14, 2006

This is simple and fabulous. I made it to accompany pork chops and a sorghum pilaf. It was simply delicious!

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OCEANAVE

	Cooking Level: Professional Living In: Joppa, Maryland, USA
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Reviewed: Aug. 7, 2006

Never in a million years would I think of grilling peaches with sweetened vinegar and topping it all with blue cheese, but I sure am happy that you did! I love everything about this recipe - the mingling of flavors, the ease of preparation, and it's healthy to boot. Thanks so much for the post.

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WANIETA


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Reviewed: Jul. 20, 2006

Very good! We used ice cream instead of blue cheese.

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Sarah


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Reviewed: Jul. 18, 2006

This recipe is DELICIOUS -- I omitted the black pepper and made them on my George Foreman. Will definetly make again!

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Kara


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Reviewed: Aug. 31, 2005

Very interesting blend of favors. I liked this, but my boyfriend seemed a little iffy about it. All we could tell his roommate was that it was good....but odd. Overall good taste, but not something I'd make very often, if even again.

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VEGGIELUVA

	Cooking Level: Intermediate Home Town: Leechburg, Pennsylvania, USA
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Reviewed: Aug. 2, 2004

This dessert is super rich. I don't think there's any way one person can finish a whole half a peach - it's just soo rich. It does taste good, but I only got through two bites.

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DIA565

	Home Town: San Francisco, California, USA
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Reviewed: May 16, 2004

Excellent! Made this tonight with some grilled filet mignon and a salad with blue cheese. Incredible flavors. I cannot wait to make this again. It was very quick to prepare and virtually no prep work. I could see trying to put these grilled peaches on top of a salad also. Went superb with a Sonoma cabernet (Gundlach-Bus????). Can't remember how to spell the name.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jan. 25, 2004

check the sugar content against the peaches you use. You may need to add more for tart peaches

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