Grilled Peaches with Honey-Balsamic Syrup

Grilled Peaches with Honey-Balsamic Syrup

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • ⅛ teaspoon ground cinnamon
  • 3 large peaches, halved and pitted
  • 2 teaspoons canola oil
  • ⅔ cup frozen light whipped dessert topping, thawed
  • 6 gingersnaps, coarsely crushed


  • Prep

  • Ready In

  1. In a small saucepan, bring the vinegar to boiling. Reduce heat; simmer, gently, for 10 to 13 minutes or until reduced to about ¼ cup. Remove from the heat. Add honey and cinnamon; stir until honey is dissolved. Set aside to cool.
  2. 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.
  3. 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 information

  • Serving size: : 1 peach half, 1 to 2 teaspoons balsamic syrup, scant 2 tablespoons dessert topping and 1 gingersnap
  • Per serving: 135 calories; 3 g fat(1 g sat); 2 g fiber; 25 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 18 g sugars; 326 IU vitamin A; 7 mg vitamin C; 20 mg calcium; 1 mg iron; 42 mg sodium; 251 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ fat, ½ other carbohydrate

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