grilled peaches & oregon blueberries
balsamic molasses syrup/ black pepper/ vanilla ice cream
Luscious peaches, smoky and warm, right off the grill are paired with plump Oregon blueberries and a small scoop of premium vanilla ice cream. The sweet and tangy balsamic molasses syrup together with the unexpected black pepper spice results in captivating summertime dessert.
In a small saucepan, reduce 1 c. balsamic vinegar by half. Remove from heat, add 1/2 c. molasses to the balsamic reduction, stir. Drizzle syrup over grilled peaches, fresh blueberries and vanilla ice cream. Top with freshly ground (coarse) black pepper.
Thanks to Mary at the terrific Food o’ del Mundo blog for the inspiration for this peachy summer dessert.
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I love grilled peaches and the black pepper kick is exciting!!
sweetlife
I’m captivated by the black pepper addition, what a perfect dessert!
Had so much fun Sunday LL!
Hugs
Now that’s how to serve grilled peaches!
As a DESSERT!!!!
How splendid and delicious!!
Thanks for the awesome idea and the plug! I loved this recipe. Rouxbe from FoodBuzz convinced me to reduce a bunch of balsamic vinegar so I could have it on-hand. I put mine in a squeeze bottle in the fridge, so it’s always at the ready. I must say, the kitchen smelled like easter eggs for a whole day though.
~Mary
that looks so luscious – caramelized peaches with ice cream balanced by the complex sauce!
i love peach season!