Directions: 1. Take peach halves and grill cut-side down until tops have softened and have nice grill marks on them. Spoon a small amount of chutney into the cavity. Spoon in goat cheese, then drizzle fig or peach balsamic vinegar over the top. Sprinkle with sugared pine nuts. 2. To make sugared pine nuts: In a small nonstick pan, sauté nuts and 1 tsp simple syrup. Cook on medium heat, stirring constantly until syrup is dry. Cool before adding to peaches.