Griddled Stone Fruit with Balsamic & Black Pepper Syrup

Step 1

Heat griddle or griddle pan to high. Coat the surface of the griddle with oil or spray to avoid sticking. Place fruits cut side down on griddle and cook for 3 to 4 minutes until warmed through and evenly marked.

Step 2

Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on griddle 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.

Step 3

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.

Step 4

Arrange fruits on a platter and drizzle liberally with the glaze

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• Oil or cooking spray, to prepare surface of griddle or griddle pan

• 6 pieces stone fruit, plums, peaches, nectarines or apricots cut around the pit and separated in halves

• 125ml balsamic vinegar

• 1 small peeled chunk ginger root, 1cm

• 2 tbsps brown sugar

• 1/2 tsp coarse black pepper