Grilled fruit in balsamic syrup

Ingredients:

• Vegetable oil or cooking spray to spray the grill
• 6 stone fruits (plums, peaches or nectarines, apricots), cut in half lengthwise along the pit
• 0.5 cup balsamic vinegar
• 1 small piece of peeled ginger root (1 cm)
• 2 tbsp. l. brown sugar
• 0.5 tsp coarsely ground black pepper

Preparation:

1. Preheat a grill or grill pan over high heat. Grease the grill surface with oil or spray. Place the fruit, cut-side down, on the grate and grill for 3–4 minutes, until heated through and no longer showing grill marks.
2. Combine the remaining glaze ingredients in a small saucepan and heat over medium-high heat or place on the grill next to the fruit. Once the sauce has reduced slightly, it will resemble a syrup (in less than a minute). If you tend to burn or are easily distracted, cook over low heat. Otherwise, let the sauce simmer.
3. When the sauce coats the back of a spoon and has reduced by half, remove from heat and discard the ginger pieces. Arrange the fruit on a serving platter and generously drizzle with glaze.