As usual, I tossed this together without really checking the proportions so all measurements are approximate.
In addition to the recipe ingredients below, you will also need:
-ripe but not overly soft white peaches (the quantities below will make enough for about 6 peaches)
-3 or 4 chopped sage leaves, plus whole leaves for garnish
-1 tbsp lemon zest
balsamic glaze:
-1 cup balsamic vinegar
-3 or 4 tbsp agave nectar
-1 tbsp vanilla
-1/4 cup water
Whisk everything together, tasting to check if it's too sweet or thin (add more agave if you want it thicker, add more water & balsamic if it's too sweet). Re-whisk it before using.
crème fraîche:
-1/2 cup tofu sour cream
-2 tbsp soy creamer
-1-2 tbsp soy cream cheese
-1 tbsp agave nectar
-1 tsp lemon juice
-1/2 tsp arrowroot powder
Whisk the creamer, lemon juice, and arrowroot powder together, then add everything else. If it's too runny, add a bit more cream cheese. If it's too thick, add a bit more creamer. Refrigerate the mixture at least half an hour, and re-whisk it before using.
Slice all the peaches in half lengthwise and remove the stone. Generously brush the glaze over all sides and place them face-down on a hot grill. Grill them about 10 minutes, until they are warm throughout and relatively soft. After taking them off the grill, brush them again with glaze and put about a tablespoon of the crème fraîche in each hole from the stone. Sprinkle with lemon zest and chopped sage and add the garnish leaf.
These can be served as a dessert, but I think they would also be good as a side for a spicy or smoky protein dish.
