Ingredients

Sauce

2 Cups Whole Cherries

1/8 Cup Balsamic Vinegar

2 Tbsp Brown Sugar

¼ Tsp Vanilla Extract

1 Tsp Extra Virgin Coconut Oil

Grilled Peaches

3 White Peaches

1 Tbsp Brown Sugar

1 Tbsp Extra Virgin Coconut Oil

Other Ingredients

Vanilla Ice Cream ( I prefer Breyer’s  all natural Vanilla Ice Cream)

Mint Leaves for garnishing

 Method

Preparing Sauce

1.  Wash and remove stems and pits from Cherries
2. Puree Cherries in a blender.   Two Cups of whole  Cherries will yield about a cup puree 
3. In a sauce pan, mix Cherry Puree, Balsamic Vinegar, Brown Sugar, and Coconut Oil and bring it to boil.
4. Simmer for 5 minutes and remove from heat.
5. Add Vanilla Extract and mix well
6. Let it cool.

Grilling Peaches

1.  Wash, dry and cut Peaches in halves.
2. Remove pits from Peaches.
3. In a small mixing bowl, mix Oil and Brown Sugar.
4. Brush peaches with mixture and grill them for about 5 minutes or until  Peaches caramelize  on surface. 

Serving

1.  Place Grilled Peach Half on a plate.
2. Scoop a small serving of Vanilla Ice Cream on the Peach.
3. Generously drizzle Cherry-Balsamic Sauce over it, Garnish with Mint leaves and Serve.