Easy, impressive, addictive. Make this with any stone fruit, or even with firm pears. Serves 6.
1/2 cup balsamic vinegar
1/4 cup light agave nectar
6 peaches, halved, pits removed
1 Tbsp olive or canola oil
1/2 cup granola (homemade or storebought)
In a small, deep saucepan, heat the vinegar and agave nectar over medium-high heat until it begins to boil. Continue heating, watching carefully, for 10 minutes or until reduced by 3/4 to a thick (but still pourable) syrup.
Meanwhile, scoop out a bit of the insides of the peach to remove any bits of the pit.
Heat a stove-top grill pan over medium heat. When the pan is hot, brush the cut side of each peach half with olive oil, and place cut side down on the grill pan. Do not move the peaches! Cook for 2 minutes or until nice grill marks appear. Remove peaches from the pan and place cut side up on individual serving plates.
When the syrup is reduced to desired consistency, drizzle it over the peaches. Top with a bit of granola, and serve immediately.