Make the glaze. Add the balsamic vinegar to a small saucepan and bring to a strong simmer over medium-high heat. Simmer until the vinegar has reduced by about half. Set aside.
Grill the peaches. Preheat a stove-top (or outdoor) grill, cut the peach in half, lengthwise, and remove the pit. Drizzle the grape seed oil on the surface of each peach half. (If necessary, use your finger to be sure it's evenly coated.) Sprinkle each one with a pinch of the sugar. Round side up, place the peach halves on the preheated grill. You should hear a strong sizzling sound -- if you don't, the grill is not hot enough. Wait for the sizzle! This is what will create the lovely char marks and flavor. Grill the peach only until it's nicely charred, about 1½ minutes.
Fill the peaches. Remove the peach halves from the grill, and place them on a baking sheet, flat side up. (If they don't sit steady, you can slice a bit off the bottom to create a base.) Add 1 tablespoon of the blue cheese to the center of each grilled peach half, being sure some of the cheese is on the top surface, around the edges of the center.
Broil. Now place the baking sheet with the Cashel Blue filled peaches under the broiler for about 30 seconds -- just long enough to slightly melt the cheese.
Serve. Place the peaches on a serving plate, drizzle with the balsamic glaze and top with a few blackberry pieces. (If the glaze has become at all firm, simply place it over low heat until it's thin enough to pour before adding it to the peaches.)
Calorie count is only an estimate.
Keywords fruits to grill, appetizers for parties, summer peach recipes
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