1 cup balsamic vinegar Balsamic Vinegar
1 tablespoon honey
⅛ teaspoon ground cinnamon
3 large peaches, halved and pitted Loose Peaches
⅔ cup frozen coconut cool whip
6 gingersnaps, coarsely crushed (Kasha brand)
In a small saucepan, bring the vinegar to boiling. Reduce heat; simmer, gently, for 10 to 13 minutes or until reduced to about ¼ cup. Remove from the heat. Add honey and cinnamon; stir until honey is dissolved. Set aside to cool.
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.
Makes 6 servings
This amount is great for a dinner party.
If you are wanting to do it just for you or two people, cut the recipe down.