Grilled Peaches With Bleu Cheese
Contributed by: NAPSA
Warm Up Your Grill With Sweet Fruits And Savory Vegetables (NAPSA) - When it comes to great grilling, many backyard chefs are thinking green-and yellow and red. These chefs are making the most of the season's most plentiful bounty:
fresh fruits and vegetables.
"During the summer, I like to take advantage of fruits and vegetables grown locally," said
Chef Fritz Sonnenschmidt of the Culinary Institute of America. "To infuse flavor, I marinate them
with different spices and the same wine that I am serving with my meal."
Entertaining at home can be expensive, says Sonnenschmidt, but there's no need to splurge
on every ingredient.
"Go ahead and buy the most expensive baking chocolate for your dessert," said
Sonnenschmidt, "but then choose a moderate-priced wine like Glen Ellen. Affordable does not
necessarily mean you have to sacrifice quality either, you just have to know what to
- 1 cup Glen Ellen Cabernet Sauvignon
- 2 tbsp. sugar
- 1 tsp. freshly ground pepper
- 2 peaches halved and pitted
- 2 tbsp. virgin olive oil
- 4 oz. bleu cheese crumbled
- Fresh mint leaves for garnish
In a small saucepan combine the Cabernet with sugar and pepper. Bring to a boil and reduce by
2/3 of the volume 45 to 60 minutes or to a maple syrup consistency.
Rub peaches with olive oil, place on grill at high heat, and grill just to a light golden color.
Brush with wine sauce and grill for one more minute. Place on a plate. Pour remaining wine sauce
over peaches. Garnish with bleu cheese and mint leaves.
Serving Size: Serves 2