Instructions

1. Heat your grill to about 400 degrees.
2. Using freestone peaches if possible, slice peaches in half and remove the seed.
3. Brush the cut side of peaches lightly with olive oil.
4. Place peaches face down on grill and cook 1-2 minutes.
5. Flip peaches over, so the cut side of the peach is up. Fill the seed hole with gorgonzola cheese. Drizzle with honey. Now drizzle with balsamic vinegar.
6. Close the grill lid and let the peaches cook until they are soft. Ours took about 5 minutes.
7. Carefully remove peaches from the grill so that the ingredients remain in the peach seed cavity.
8. Serve warm.