Ingredients

• 2 1/2 cups red Spanish table wine
• 1/2 cup peach nectar
• 1/4 cup brandy
• 1/4 cup plus 2 tablespoons sugar
• 2 tablespoons honey, plus more for garnish
• 2 cinnamon sticks
• 1 vanilla bean, split
• 1/2 stick unsalted butter
• 6 ripe peaches, halved and pitted
• Sugar
• Ground cinnamon
• Ground cinnamon
• Fresh mint leaves
• Canola oil
• Kosher salt and freshly ground black pepper
• 1/2 cup creme fraiche
• Honey
• Fresh mint leaves

Instructions

1. Watch how to make this recipe.
2. For the wine syrup: Combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks and vanilla bean in a large high-sided saute pan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until thickened to a syrup, about 10 minutes. Strain.
3. For the peaches: Preheat a gas grill to medium-high.
4. Melt the butter in a small saucepan over medium heat. Brush the cut sides of the peaches with butter and sprinkle with remaining 2 tablespoons sugar and some cinnamon. Grill cut-side down and cook until slightly caramelized, 2 to 3 minutes
5. For the peach chutney: Coarsely chop the peaches and toss with another pinch cinnamon, a few tablespoons of the wine syrup, some torn mint leaves, a splash of canola oil and salt and pepper. Goes great with pork.
6. For the grilled peach dessert: Place the peaches cut-side up on a platter. Spoon some creme fraiche in the center of each, drizzle over some wine syrup, a bit of honey and garnish with mint leaves. Serve warm or at room temperature.