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Note: Using perfectly ripe peaches is important for this recipe. If your peaches are over- ripe, they will get mushy and too soft when grilling (although they will still taste delicious!). If your peaches are under-ripe, the stone will be very hard to remove. See our note at the end of the recipe with some tips to ripen peaches.
1 cup balsamic vinegar
1/4 cup molasses
1–3 teaspoons freshly ground black pepper (you can add more or less based on your tastes but the pepper is really great against the other sweet flavors in this dish)
4 ripe peaches
2 tablespoons vegetable oil
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Note: To ripen hard peaches, put them in a brown paper bag with a very ripe piece of fruit such as an apple or banana for day or two. The ripe fruit will give off gasses to help the peaches ripen faster. Our peaches were rock hard when we bought them so we put an apple and a banana in the bag with them and left them to ripen for two days. (How long yours takes will depend on how much ripening is required.)
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