Using the best Palisade Peaches when in season in Manitou Springs, this recipe is simply unbeatable. Be sure to use the freshest local peaches available in your area.
- 1 C. The Olive Tap’s Raspberry Balsamic Vinegar, 3 Leaf Plus Quality
- 4 medium locally grown Palisade Peaches (if available) or freshly ripened peaches, peeled, halved and pitted
- 2 T. brown sugar
- 1/2 t. cinnamon
- 3 t. dark rum
- 3 t. butter
Directions:
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Place Raspberry Balsamic Vinegar in a small pot and reduce by ½ or more until thick and syrupy.
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While the Balsamic vinegar is reducing, place butter and rum into a small dish and heat in a microwave until butter is just melted. Place peach halves, cut side up, on a large piece of aluminum foil. (Note, dividing the peaches into two batches will make handling them easier. Use 4 halves per piece of foil)
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Combine brown sugar and cinnamon and distribute evenly into center of each peach half. Brush the peaches with the rum-butter mixture, and fold the foil over the peaches and seal. Place peach bundles on grill over medium heat. Cook 15 minutes or until peaches are thoroughly heated and softened.
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To serve, place a small dollop of vanilla ice cream into the center of each peach. Spoon 1 T. of Raspberry Balsamic glaze over each peach half and serve immediately.
Recipe courtesy of The Olive Tap Manitou Springs, Colorado.
Recipe originally appeared at https://theolivetaprecipes.com/recipes/grilled-peaches-with-ice-cream-and-raspberry-balsamic-glaze/
