Ingredients:

4 to 5 fresh peaches or plums (or any mixture of additional stone fruits* such as nectarines, apricots or cherries, to yield 2 c. total chopped fruit, as directed below)
2 T. maple syrup
2 T. balsamic vinegar
1 jalapeno pepper, membranes and seeds removed, halved
Salt and pepper

Instructions:

Wash and halve fruit. Remove the pits; place fruit in bowl. Pour maple syrup and balsamic vinegar over fruit; toss gently to coat. Allow to marinate at room temperature for 2 hours.

Reserving maple-balsamic mixture, place fruit and jalapeno pepper on grill, cut side down.**

Grill over direct medium-high heat for 10 to 12 minutes, turning halfway through. Remove fruit and pepper from grill and place back into reserved marinade; cube fruit into 1-inch cubes or quarters.

Peel dark skin from jalapeno pepper (if desired); finely chop. Toss with fruit and marinade to combine. Season to taste with salt and pepper. Serve with Tangy Maple-Marinated Pork Chops.

*Stone fruits are fruits that have a hard stone or pit in the center of the fruit.

** Use a metal grill “wok” or rack for cooking fruits and vegetables to keep them from falling through the grate, if desired. Coat lightly with cooking spray for easy clean up.

This farm news was published in the June 14, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.