1 cup Zinfandel wine or balsamic vinegar
1 tablespoon dark brown sugar
*The above ingredients can be substituted with Mussini Balsamic Glaze
2 firm ripe peaches, halved and pitted
2 firm ripe apricots, halved and pitted
2 firm ripe plums, halved and pitted
They used blackberries instead of plums
1 tablespoon extra-virgin olive oil
Salt, to taste
* Pepper, to taste
* 1 ounce Manchego cheese

Soak your skewers in water first so that they do not burn when you grill the kabobs. Prep the grill and heat to medium-high.

In a saucepan combine the balsamic vinegar and brown sugar and bring to a boil then simmer for 25-30 minutes (making sure you do not burn it) or until it is reduced to 3 Tablespoons.

Slice the fruits in half and cut the cheese into decent size cubes and put one of each on a skewer. Then brush the olive oil onto the fruit and season with salt and pepper. Grill the kabobs for 1 minute on each side.

Serve Kabobs with vanilla ice cream with the balsamic glaze drizzled on top.

Source: Les, blameitonthefood.com

Note: Save 45 minutes of prep time by using Mussini's thick balsamic glaze. The ready to use squeeze bottle can easily add visual appeal to the dish.