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’ve grilled peaches, but never with the balsamic reduction. These look delicious!
I love the addition of black pepper and the black molasses syrup sounds just amazing over grilled peaches!
Oh, my! The black molasses syrup is a brilliant idea on grilled peaches.
I’ll row right over! 😉
Wow, what a great way to serve peaches!