Roasted Riesling Peaches and Haloumi

Ingredients

• 1/2 tablespoon unsalted butter
• 6 ripe but firm peaches, halved and pitted
• Salt and pepper
• 2 cups Riesling
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon olive oil
• 8 ounces haloumi, cut into 8 slices

Directions

1. Set an oven rack in the middle position and heat the oven to 425 degrees F. Butter a 13- by 9-inch baking dish. Place the peach halves in the dish with their cut sides facing up, then add a light sprinkle of salt and pepper.
2. In a medium saucepan, combine the wine, sugar, and vanilla. Bring the mixture to a boil over medium-high heat, then lower the heat to medium and let it simmer until it becomes syrupy and measures 1 cup, 15 to 20 minutes. Spoon or pour the syrup over the peaches.
3. Bake the peaches until they just start to soften, 15 to 20 minutes. Flip them so the skin sides face up, then return them to the oven until the skins look blistered and lightly charred in spots, 15 to 20 minutes.
4. Move the baking dish to a cooling rack and let the peaches cool a bit, about 15 minutes.
5. While the peaches cool, move the oven rack to the upper third position and turn on the broiler. Cover a rimmed baking sheet with foil and coat it with the oil. Lay the haloumi slices on the prepared sheet and broil until they are deeply golden, 1 to 3 minutes.
6. Serve the peaches with the haloumi and the syrup.