In a small saucepan, whisk together the balsamic vinegar and the brown sugar. Bring to a gentle simmer over low-medium heat.
½ cup Boyajian Balsamic Vinegar, 1 Tablespoon brown sugar
Let it reduce for 8-10 minutes, whisking constantly, until it coats the back of a spoon.
Preheat your grill to medium-high.
Generously brush the peach halves all over with the melted butter.
4-6 ripe peaches, 2 Tablespoons unsalted, melted butter
Place the peaches cut-side down on the hot grates. Leave them completely undisturbed for 3-4 minutes.
Flip the peaches over and brush the hot, cut surfaces with your balsamic glaze, allowing some of the glaze to pool in the hollowed center where the pit used to be.
Close the grill lid and let them cook for 2-3 more minutes.
Pull the peaches off the grill and arrange on a platter. Give them one final, light drizzle of the remaining glaze right before serving, and finish with a pinch of sea salt.
Sea salt
