Grilled Peaches with Ice Cream and Raspberry Balsamic Glaze
- 1 C. The Olive Tap’s Raspberry Balsamic Vinegar
- 4 medium locally grown Palisade Peaches (if available) or freshly ripened peaches, peeled, halved and pitted
- 2 T. brown sugar
- 1/2 t. The Olive Tap’s ground Vietnamese Saigon Cinnamon
- 3 t. dark rum
- 3 t. butter
Place Raspberry Balsamic Vinegar in a small pot and reduce by ½ or more until thick and syrupy.
While the Balsamic vinegar is reducing, place butter and rum into a small dish and heat in a microwave until butter is just melted. Place peach halves, cut side up, on a large piece of aluminum foil. (Note, dividing the peaches into two batches will make handling them easier. Use 4 halves per piece of foil) Combine brown sugar and cinnamon and distribute evenly into center of each peach half. Brush the peaches with the rum-butter mixture, and fold the foil over the peaches and seal. Place peach bundles on grill over medium heat. Cook 15 minutes or until peaches are thoroughly heated and softened.
To serve, place a small dollop of vanilla ice cream into the center of each peach. Spoon 1 tablespoon of Raspberry Balsamic glaze over each peach half and serve immediately.
Recipe courtesy of The Olive Tap Manitou Springs, Colorado.