Ingredients:

• 1 cup Beyond the Olive Raspberry Pear White Balsamic Vinegar
• 4 medium peaches, peeled, halved and pitted
• 2 Tbsp brown sugar
• 1/2 tsp ground cinnamon
• 3 tsp dark rum
• 3 tsp butter
• Vanilla Bean Ice Cream
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Directions:

Place Raspberry Pear Balsamic Vinegar in a small pot and reduce by ½ or more until thick and syrupy.

While the 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. 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.

To serve, place a small dollop of vanilla ice cream into the center of each peach. Spoon 1 Tbsp of Balsamic glaze over each peach half and serve immediately.