INGREDIENTS:2 each large ripe peaches
2 each large ripe white peaches
2 each large ripe nectarines
2 each large ripe white nectarines
8 each large ripe black Mission figs
½ cup canola oil
½ cup 10-year aged balsamic vinegar
¼ cup sugar
8 oz. goat cheese
1 bunch basil, for garnishDIRECTIONS:1. Preheat grill to high, clean grill well and brush with extra oil to prevent sticking.
2. Cut the peaches, nectarines and figs in half. Remove any pits and discard them. Brush fruit with canola oil and place flesh down on the grill. Grill fruit until the natural sugar caramelizes and the fruit has nice grill marks. Remove fruit and cool to room temperature.
3. While fruit is cooling, heat the balsamic vinegar to a low simmer in a small heavy duty pot. Add the sugar and stir to incorporate. Do not let the mixture come to a hard boil, as it will burn. Heat over medium high and reduce by half into a smooth glaze.
4. To serve: Slice fruit and arrange in the middle of an oval platter. Mound the goat cheese at each end of the platter. Drizzle the balsamic glaze over the fruit and cheese and garnish the platter the basil sprigs.
SERVINGS:8 servingsFrom:Recipe from Executive Chef Andrew Ryobal, Bon AppetitPHOTO CREDIT:Photo Credit: CALIFORNIA TREE FRUIT AGREEMENT
