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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Love grilled peaches, generally do them with a balsamic glaze topped off with some Gorgonzola cheese. Nice variation!
This looks wonderful and the hit of balsamic, molasses and pepper is brilliant. Thanks.
I can’t wait to do this in summer. Classic.
Oooo! We’re always looking for new things to grill for dessert.. this looks amazing!
I am so intrigued by the combination of peaches and black pepper; the balsamic molasses sound wonderful too.