Grilling fruit caramelizes the natural sugars and concentrates the flavors. Served with a balsamic syrup and crushed gingersnaps, this warm, 20-minute peach dessert recipe offers an incredible combination of flavor and texture in each bite. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a small saucepan, bring the vinegar to boiling. Reduce heat; simmer, gently, for 10 to 13 minutes or until reduced to about 1/4 cup. Remove from the heat. Add honey and cinnamon; stir until honey is dissolved. Set aside to cool.

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  • Brush peach halves lightly with oil. For a charcoal or gas grill, Place peach halves cut-side-down on grill rack directly over medium-high heat. Grill, covered, for 3 to 4 minutes or until just heated through and grill marks begin to form.

  • Place a peach half on each of six dessert plates. Drizzle each with 1 to 2 teaspoons balsamic syrup. Spoon dessert topping evenly over peaches and sprinkle with crushed gingersnaps. Cover any remaining balsamic syrup and use within 2 weeks.

Nutrition Facts

135 calories; 3.3 g total fat; 1.2 g saturated fat; 42 mg sodium. 251 mg potassium; 25.2 g carbohydrates; 1.7 g fiber; 18 g sugar; 1.5 g protein; 326 IU vitamin a iu; 7 mg vitamin c; 14 mcg folate; 20 mg calcium; 1 mg iron; 16 mg magnesium;

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