Grilled Stone Fruit With Balsamic Glaze And Manchego

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1 cup Zinfandel wine or balsamic vinegar

1 tablespoon dark brown sugar

2 firm ripe peaches, halved and pitted

2 firm ripe apricots, halved and pitted

2 firm ripe plums, halved and pitted

1 tablespoon extra-virgin olive oil

Salt, to taste

Pepper, to taste

1 ounce Manchego cheese, shaved

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