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.