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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

135.3 calories; protein 1.5g 3% DV; carbohydrates 25.2g 8% DV; exchange other carbs 1.5; dietary fiber 1.7g 7% DV; sugars 17.6g; fat 3.3g 5% DV; saturated fat 1.2g 6% DV; cholesterolmg; vitamin a iu 326.2IU 7% DV; vitamin c 6.6mg 11% DV; folate 14.2mcg 4% DV; calcium 20.5mg 2% DV; iron 0.9mg 5% DV; magnesium 16.3mg 6% DV; potassium 251.4mg 7% DV; sodium 42.5mg 2% DV.