4 medium peaches, halved, stones removed

2 tbsp sifted confectioner’s sugar

1/2 750 ml bottle port

1/2 cup granulated sugar

8 tbsp Gorgonzola dolce

Sprinkle the peach halves with the confectioner’s sugar and allow them to sit for 10 minutes.

Meanwhile, in a saucepan over medium-high heat, reduce the port and granulated sugar to half their original quantity, about 10 minutes. Let cool.

Over medium-hot coals, grill the peaches pit side down until grill marks appear, about 3-4 minutes.

Flip the fruit, fill the stone pocket of each peach half with 1 tbsp Gorgonzola and let the cheese melt. Remove and cool slightly.

Place the peaches on a serving platter and spoon the port reduction over the fruit.