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PMS must have been really hitting me hard this month (too much info?) because all I could think about was tossing a couple of peaches on the grill, and slathering it with a giant mound of ice cream…. it was a rough week.

Today I finally got around to whipping this baby up, with a few minor changes.

Ingredients for Grilled Peaches with Raspberry Balsamic Drizzle

 
~ 2 whole peaches, halved
~ 1 Tbsp Balsamic Vinegar
~ 2 Tbsp Sugar
~ ½ cup Raspberries
~ â…“ cup Vanilla or Creme Fraiche Ice Cream or Gelato

 

 
 
In small saucepan, heat raspberries and stir until mush.

 

 

 
 
With sieve over a small bowl, pour hot mashed berries into the sieve. With a spatula work the raspberries through until only seeds and pith of berries remain. Toss seeds, who really needs ’em?

 

 
With sieve over a small bowl, pour hot mashed berries into the sieve and with spatula work the raspberries through until only seeds and pith of berries remain. Toss seeds

 

 
 
Put raspberry juice back into saucepan, adding balsamic vinegar and sugar. Heat over low-medium heat, stirring occasionally, until reduced to syrup consistency. Set aside.
 
 
Heat grill to medium heat. Place halves of peaches flesh side down on the grill for about 7 minutes or until grill marks are visible.
 
 
Place in bowl, flesh side up and place dollop of gelato on top, pouring raspberry balsamic syrup over the top. Serve immediately and devour.
 

 

 

 
 

Inspired Homemade Recipes To Try

10 Minute Grilled Banana Boats

Easy Raspberry Cream Cheese Turnovers

4 Ingredient Peanut Butter Banana Ice Cream Sandwiches