Grilled Peaches With Balsamic,
Fudge, And Vanilla Ice Cream
Grilling peaches soften them up just like baking them in a pie and really brings out that sweet-peachy flavor. Choose fruit that is ripe but still firm enough so they will hold their shape when sliced in half. We make a savory fudge-like sauce by reducing some balsamic vinegar. And if you’ve already grilled your dinner, putting sliced peaches on the dying fire takes no effort at all. And to tie all of that deliciousness together, we serve them alongside a couple scoops of rich and creamy vanilla ice cream. Serves 4
Ingredients
1/2 cup balsamic vinegar
4 ripe but still firm peaches, halved
Olive oil
Vanilla ice cream
Black pepper (optional)
Directions:
In a small saucepan, bring the balsamic vinegar to a boil and immediately reduce the heat to low. Stir occasionally until the liquid in the pan is reduced by half ( you should end up with 1/4 cup). Let cool and pour into a small pitcher or bowl.
Start a small fire in your grill using almost 1 chimney of charcoal briquets (30-40). For a gas grill, set the temperature to 450°F.
Slice the peaches in half horizontally and gently twist apart. Remove the pit and brush each side with olive oil.
When the coals have died down to grey ash (no flames), put the peaches directly over the heat and cook for 5 minutes or until the peaches are soft to the touch when gently squeezed.
Scoop the vanilla ice cream (we like vanilla ice cream, it has just the right amount of butterfat to make a silky smooth sundae) on to dessert plates or bowls and put one or two peach halves on top. Drizzle the balsamic sauce over the top and add a few grinds of black pepper (optional).
4 ripe but still firm peaches, halved
Olive oil
Vanilla ice cream
Black pepper (optional)
Directions:
In a small saucepan, bring the balsamic vinegar to a boil and immediately reduce the heat to low. Stir occasionally until the liquid in the pan is reduced by half ( you should end up with 1/4 cup). Let cool and pour into a small pitcher or bowl.
Start a small fire in your grill using almost 1 chimney of charcoal briquets (30-40). For a gas grill, set the temperature to 450°F.
Slice the peaches in half horizontally and gently twist apart. Remove the pit and brush each side with olive oil.
When the coals have died down to grey ash (no flames), put the peaches directly over the heat and cook for 5 minutes or until the peaches are soft to the touch when gently squeezed.
Scoop the vanilla ice cream (we like vanilla ice cream, it has just the right amount of butterfat to make a silky smooth sundae) on to dessert plates or bowls and put one or two peach halves on top. Drizzle the balsamic sauce over the top and add a few grinds of black pepper (optional).
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