Ingredients

1/2 cup balsamic vinegar
1 pound firm but ripe apricots, halved and pitted
2 tablespoons extra-virgin olive oil
Kosher salt
6 ounces fresh goat cheese, softened
1/2 cup chopped pistachios
Procedures

1
Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate.

2
Meanwhile, add balsamic to a small saucepan and simmer over medium-low heat until syrupy and reduced by half, about 10 minutes. Let cool.

3
In a large bowl, toss apricot halves with olive oil; season with salt. Set apricots cut side-down on the grill and cook until lightly charred on cut side, about 3 minutes. Using tongs, flip apricots and grill until browned and softened on skin side, about 2-3 minutes. Transfer to a platter, cut side up.

4
Spoon about a teaspoon of goat cheese into each apricot half's cavity. Drizzle apricots with balsamic reduction, sprinkle platter with chopped pistachios, and serve immediately.