Makes 4 servings
1 1/4 cup blueberry vinegar
1 1/2 teaspoons white sugar
2 firm peaches, halved and pitted
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Vanilla ice cream for serving
Blueberries for garnish
In a small saucepan, combine the vinegar and sugar. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low. Cook, stirring occasionally until the vinegar has reduced and thickened to 1 1/2 teaspoons, about 35 minutes. Set aside to cool.
In a small saucepan, melt the butter and olive oil over low heat. Preheat a grill pan over medium-high heat. Brush each peach half with some of the butter and oil mixture. Grill the peaches cut side down until warmed through and marks appear, about 3 minutes.
Serve the peaches slightly warm or at room temperature with a scoop of ice cream and a drizzle of the vinegar reduction. Garnish with blueberries.