Peaches, 1 for each person
sherry vinegar or balsamic vinegar
Juice of 1 lemon
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.