Grilled Peaches with Pomegranate Balsamic Syrup

Featuring Pomegranate Aged Balsamic Vinegar
Crème Fraiche is a French-style cultured cream that has a rich, nutty flavor and appealing tart edge. Pour over fruit, whip into soups, stir into sauces. Thickens without curdling and more versatile than yogurt or sour cream.

Serves 4


1 ½ cups Pomegranate Balsamic Vinegar
2 tablespoons brown sugar
2 large peaches, halved with pit removed
4 teaspoons crème fraiche cream
4 tablespoons mint, chopped


In a small saucepan, add vinegar and sugar. Heat over medium low heat and
to a low simmer for 20 – 30 minutes until vinegar is reduced to a syrup consistency. Remove from heat.


Oil very clean grill with canola oil and heat to medium.


Spray cut side of peaches with oil and place cut side down on the grill. Grill for 2 – 3 minutes per side until there are nice grill marks on the peaches. You just want to heat them through and get those grill marks. You don’t want to cook them to mush.


Remove to dessert plates and top with syrup, a dollop of Crème Fraiche, and mint.


Source: Chef Analisa Albert