Fresh Fruit In Balsamic Pepper Syrup Recipes

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GRILLED STONE FRUITS WITH BALSAMIC AND BLACK PEPPER SYRUP

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings, 3 pieces each

Number Of Ingredients 6



Grilled Stone Fruits with Balsamic and Black Pepper Syrup image

Steps:

  • Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.
  • Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.
  • Arrange fruits on a platter and drizzle liberally with the glaze.

Nutrition Facts : Calories 82 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 1 grams, Sugar 17 grams

Oil, for rubbing grill or cooking spray to prepare surface of grill or grill pan
6 pieces stone fruit, plums, peaches or nectarines, apricots cut around the pit and separated in halves
1/2 cup balsamic vinegar
1 small, peeled chunk ginger root, 1/2-inch
2 tablespoons brown sugar
1/2 teaspoon coarse black pepper

FRESH FRUIT WITH BALSAMIC VINAIGRETTE

"This colorful fruit platter always looks beautiful on our Christmas dinner table," writes Mari Day of Suamico, Wisconsin. "The light dressing is a nice complement to the fun assortment of winter fruits-it really lets their natural goodness come through."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 13



Fresh Fruit with Balsamic Vinaigrette image

Steps:

  • In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

1/4 cup orange juice
3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons water
1 tablespoon honey
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
Red leaf lettuce
2 medium grapefruit, peeled and sectioned
1 medium navel orange, peeled and sectioned
2 medium pears, sliced
1 can (11 ounces) mandarin oranges, drained
1 cup seedless grapes

GRILLED STONE FRUITS WITH BALSAMIC SYRUP

Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 5



Grilled Stone Fruits with Balsamic Syrup image

Steps:

  • In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half., On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side. , Slice fruits; arrange on a serving plate. Drizzle with sauce.

Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

1/2 cup balsamic vinegar
2 tablespoons brown sugar
2 medium peaches, peeled and halved
2 medium nectarines, peeled and halved
2 medium plums, peeled and halved

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