ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
The ingredients here are most unlikely but amazingly delightful when combined. You can use any cheese you like, if you do not like blue cheeses.
2/3 cup good-quality balsamic vinegar
3 tablespoons sugar
2 teaspoons freshly ground rose or other peppersorns
2 large fresh freestone peaches or nectarines, unpeeled, halved and pitted
2 to 3 ounces Gorgonzola cheese, crumbled
1. Earlier in day, simmer balsamic vinegar in a small nonreactive saucepan with sugar and pepper until reduced by about half and slightly thickened for a glaze.
2. Preheat grill to medium-high or 350 or 400F (175 to 205C) if not already hot. Place peach halves on grill, cut side down, and grill about 5 minutes or until flesh has slightly charred. Brush top sides with glaze and cook 1 to 2 minutes. Turn, brush with glaze and cook another 2 to 3 minutes. Transfer to individual serving dishes and spoon any remaining glaze over tops. Serve with crumbled cheese on top.