Peaches, 1 for each person
1/2 cup sherry vinegar or balsamic vinegar
1/4 cup brown sugar
juice of 1 lemon
1/4 teaspoon 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.