(Serves 4-6)

8 ripe firm, but no overly soft, halved peaches
1 cup Zinfandel wine
1/2 tablespoon brown sugar
2 tablespoons extra-virgin olive oil, for brushing and drizzling
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
5 thinly shaved 2 X 2 inch pieces sheep?s cheese (Kasseri)

Turn on grill to high heat.

In a small, heavy bottom sauce pot, pour in the Zinfandel and brown sugar and stir in well. Bring to a boil, then turn the heat down to medium and simmer the wine slowly until reduced to a glaze, about 20-25 minutes.

Brush the peach halves with olive oil and sprinkle with salt and pepper. Place on a hot grill, 1 minute on each side, to lightly mark the peaches, When warm, pull from the grill and place on a warm plate. Brush the peaches with the glaze and place n a serving plate. Lay the pieces of cheese over the peaches. Lightly drizzle the some of the remaining glaze over the fruit and cheese. Serve immediately.