4 peaches halved and pitted
2 tbsp melted butter
6 tbsp goat cheese
2 tbsp nectarine chutney
4 tbsp sugared pinenuts
1/8 fig or peach balsamic vinegar
1. Take peach halves and grill cut side down until tops have softened and have nice grill marks on them. Spoon a small amount of chutney into the cavity. Spoon in goat cheese, then drizzle vinegar over top. Sprinkle with sugared pinenuts.
2. To make sugared nuts: In a small nonstick fry pan and nuts and 1 tsp. Simple syrup. Cook on medium heat. Stirring constantly until sugar is dry. Cool