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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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Recipe Summary test

active:
15 mins
total:
20 mins
Servings:
6
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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 calories; protein 1.5g; carbohydrates 25.2g; dietary fiber 1.7g; sugars 17.6g; fat 3.3g; saturated fat 1.2g; vitamin a iu 326.2IU; vitamin c 6.6mg; folate 14.2mcg; calcium 20.5mg; iron 0.9mg; magnesium 16.3mg; potassium 251.4mg; sodium 42.5mg.
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