Grilled Peaches with Ice Cream and Blueberry "Fudge"

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.

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