Grilled Nectarines with Goat Cheese

Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.

Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk 1 tablespoon at a time if necessary.

Cut the nectarines in half lengthwise and remove the pits.

Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.

Once nectarines are cooled place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.