• 1 c. Raspberry Balsamic Vinegar
• 4 medium peaches, peeled, halved & pitted
• 2 Tbs. brown sugar
• 1/2 tsp. cinnamon
• 3 tsp. dark rum
• 3 tsp. butter

PREPARATION: Place balsamic vinegar in a small pot and reduce by 1/2 or more until thick and syrupy. While vinegar is reducing, place butter and rum into a small dish and heat in microwave until butter is just melted. Place peach hales, cut side up, on a large piece of aluminum foil. (Dividing the peached into 2 batches with make handling them easier. Use 4 halves per piece of foil). Combine brown sugar and cinnamon and distribute evenly into center of each peach half. Brush the peaches with the rum-butter mixture, and fold the foil over the peaches and seal. Place peach bundles on grill over medium heat. Cook 15 minutes or until peaches are thoroughly heated and softened. To serve, place a small dollop of vanilla ice cream into center of each peach. Spoon 1 Tbs. of balsamic glaze over each peach half and serve immediately. Serves 8.