Fresh peaches, halved and pitted
Fresh mozzarella cheese, sliced to 1/2 inch
Fresh basil leaves
1/2 cup red wine vinegar
Extra virgin olive oil
Sea salt and fresh-ground pepper to taste
For the glaze:
Combine equal parts Bang Candy Peach Basil Simple Syrup and red wine vinegar in small saucepan. Simmer at med-hi until liquid is reduced by half. Allow glaze to cool.
Brush peach halves with olive oil and, using a grill or grill pan heated to medium, cook them for 3-6 minutes, according to desired doneness. Arrange grilled peaches with basil leaves and sliced fresh mozzarella on a serving platter. Sprinkle with sea salt and fresh pepper and drizzle with olive oil and with peach-vinegar glaze and serve. Easy to make as much or as little as you'd like!
Note: This peach glaze is also delicious blended with a little olive oil as a simple salad dressing for fresh greens.