Grilled Peaches With Raspberry Balsamic Drizzle

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.