Grilled Fruit Kabobs with Balsamic Glaze and Manchego Recipe

The balsamic glaze looks like chocolate syrup and the cheese is a bit disguised amongst the fruit and ice cream in this recipe.  The disguised ingredients make this dessert feel like a new discovery for the palette!

Grilled Fruit Kabobs with Balsamic Glaze and Manchego Recipe

  • 1  cup  Zinfandel wine or balsamic vinegar
  • 1  tablespoon  dark brown sugar
  • 2  firm ripe peaches, halved and pitted
  • 2  firm ripe apricots, halved and pitted
  • 2  firm ripe plums, halved and pitted * we used blackberries instead of plums
  • 1  tablespoon  extra-virgin olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1  ounce  Manchego cheese, shaved or a harder goat’s milk cheese

Soak your skewers in water first so that they do not burn when you grill the kabobs. Prep the grill and heat to medium-high.

In a saucepan combine the balsamic vinegar and brown sugar and bring to a boil then simmer for 25-30 minutes (making sure you do not burn it) or until it is reduced to 3 Tablespoons.

Slice the fruits in half and cut the cheese into decent size cubes and put one of each on a skewer.  Then brush the olive oil onto the fruit and season with salt and pepper.  Grill the kabobs for 1 minute on each side.

Serve Kabobs with vanilla ice cream with the balsamic glaze drizzled on top.

1 comment… add one
  • Dan Bennington

    These are yummy!

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