Grilled Peaches With Raspberry Balsamic Drizzle

• 2/3 cups Raspberries
• 1 Tablespoon Balsamic Vinegar
• 2 Tablespoons Sugar
• 2 whole Peaches, Each Cut In Half
• 1/3 cups Vanilla Ice Cream Or Gelato

1. In a small saucepan, heat raspberries and stir until mush. With a sieve over a small bowl, pour hot mashed berries into the sieve and with a spatula, work the raspberries through until only the seeds and pith of berries remain. Toss seeds.
2. Put raspberry juice back into the saucepan, adding balsamic vinegar and sugar. Heat over low-medium heat, stirring occasionally, until reduced to syrup consistency. Set aside.
3. 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.
4. Place in a bowl, flesh side up and place a dollop of gelato on top, pouring raspberry balsamic syrup over the top. Serve immediately and devour.

raspberries, balsamic vinegar, sugar, peaches, vanilla ice cream

Taken from tastykitchen.com/recipes/desserts/grilled-peaches-with-raspberry-balsamic-drizzle/ (may not work)