Ingredients for ¾ cup

¼ cup molasses
1 cup balsamic vinegar
1 tablespoon freshly ground black pepper (you can add more or less based on your tastes)
2 tablespoons vegetable oil
4 ripe peaches

Directions

In a small sauce pan, bring vinegar to a boil and reduce to a simmer. Simmer until reduced by half (15-20 minutes). Remove from heat and add molasses and black pepper.

Cut the peaches following the natural line that circles the fruit. Cut all the way down to the pit and just run the knife right around keeping the blade against the pit. Gently grab each half and twist in opposite directions. Then pop the stone out with a paring knife or a spoon.

Heat the grill to medium. Keep glaze warm so it does not harden up.

Brush each cut side with oil and place cut down on the grill. Grill for about 2 minutes and flip. Brush the cooked tops with the glaze and cook for about two more minutes. Remove to a platter and brush on more of the glaze.

Serve with extra glaze on the side.