2 large fresh peaches, halved/pitted
2 tablespoons OLIVE & VINE Meyer Lemon olive oil
1/2 cup OLIVE & VINE Raspberry Fusion balsamic vinegar
2 cups vanilla ice cream or gelato
fresh raspberries and mint leaves for garnish, optional
Pour the balsamic vinegar in a small pan. Over medium-low heat, reduce by one-third, stirring frequently with a wooden spoon. Remove from heat and set aside.
Brush the cut side of each peach with the olive oil. Place cut side down on preheated grill over high heat. Grill for approximately 2 minutes, or until just marked. Turn and grill 2 more minutes. Remove from heat.
To serve, place warm peaches on individual serving plates, cut side up. Top each with a scoop of ice cream and drizzle with the balsamic reduction. Garnish with raspberries and mint, if desired.