• Peaches, 1 for each person
• 1/2 c. sherry vinegar or balsamic vinegar
• 1/4 c. brown sugar
• juice of 1 lemon
• 1/4 t. freshly ground black pepper

Halve the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside. In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper. Boil until reduced by about 1/2. Place peaches cut-side down on a hot lightly oiled grill. Cover and cook for about 2 minutes, or until there are grill marks. Turn over and baste the cut sides with the vinegar mixture. Cover the grill and cook for about 3 more minutes, or until softened.