Grilled Fresh Peaches with Vanilla Bean Gelato and Raspberry Balsamic Reduction
2 large fresh peaches, cut in half and pitted
2 Tbs Seasons Lemon Infused Olive Oil
½ cup Seasons Italian Raspberry Balsamic Condimento
2 cups Vanilla Bean Gelato
Fresh raspberries for garnish
To prepare reduction, place Italian Raspberry Balsamic in a small pan over medium-low heat. Reduce by a third, swirling or stirring with a wooden spoon frequently. Remove from heat and set aside.
Brush the cut side of each peach with Lemon Infused Olive Oil using a pastry brush. Place cut side down on preheated grill over high heat. Grill for approximately 2 minutes, or until just marked. Twist and grill for 2 more minutes and remove from heat.
To serve, place warm peaches on individual serving plates, cut side up. Top each with a scoop of gelato, and drizzle with raspberry balsamic reduction. Garnish with fresh raspberries.