|1/2 cup||sherry vinegar or balsamic vinegar|
|1/4 cup||brown sugar|
|juice of 1 lemon|
|1/4 tsp||freshly ground black pepper|
1. Cut the peaches in half and remove pits. Drizzle each half with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside. 2. In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper. Boil until reduced by about half. 3. 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.