Start with super-fresh peaches that are ripe yet still firm. You don’t want them too ripe or they’ll crush in your hand while trying to work with them.
Whisk together the balsamic vinegar and honey and set aside.
Cut them in half starting at the stem end. Remove the pit. I like to cut around the pit with a birds-beak knife, then scoop out the pit with a teaspoon. Immediately brush with olive oil to prevent any oxidation.
If grilling on your outdoor grill, be sure to clean it off well before grilling the peaches. You don’t want your dessert tasting like your dinner!
Place them on a grill or grill pan that has been preheated to medium-high. Grill 3 to 4 minutes on the first side, flip, then grill another 2 to 3 minutes on the other
Top with a good quality vanilla ice cream….
Drizzle with the honey – balsamic combination….
FULL RECIPES
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