Grilled Peaches with Ice Cream and Blueberry "Fudge" and a Giveaway!!

One of my favorite stores in LA isn't a fancy clothing boutique. It's Monsieur Marcel at the Original Farmers Market. This tiny gourmet store is a treasure trove of hard to find goodies. Sometimes I love going to the store just to look around and imagine the possibilities. I was recently treated to a whole bag of fun stuff from the store. The original plan was to show you something I made with their amazing lemon lavender curd, but the pics didn't come out so well. I wanted to make it again, but with the recent heat we've been experiencing, I was loathe to turn on my oven again. Instead I fired up the grill for some peaches. I had a friend over for dinner a couple weeks ago and made this for dessert. I couldn't resist trying it again this past weekend. This recipe was inspired by a grilled peach post I recently saw on Lisa Is Cooking. Peaches are in full swing at the farmers market. I was pleasantly surprised to cut these particular peaches open and see the lovely pinky/orange interior. Aren't they gorgeous? Grilling them intensifies the flavor a bit and the tart vinegar with the ice cream is a perfect pairing.



Now I realize that not everyone has this amazing store near them and access to Monsieur Marcel's wonderful products. So this is where the giveaway comes in. The store will give one of my readers their own bottle of blueberry vinegar. Just visit their Facebook page and "like" it. Leave a comment mentioning Dishing Up Delights and what you would make if you had a bottle of the vinegar. A winner will be picked on Monday, July 18th. Good luck!



Grilled Peaches with Ice Cream and Blueberry "Fudge"
(By Esi)

Makes 4 servings

1 1/4 cup blueberry vinegar
1 1/2 teaspoons white sugar
2 firm peaches, halved and pitted
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Vanilla ice cream for serving
Blueberries for garnish

In a small saucepan, combine the vinegar and sugar. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low. Cook, stirring occasionally until the vinegar has reduced and thickened to 1 1/2 teaspoons, about 35 minutes. Set aside to cool.

In a small saucepan, melt the butter and olive oil over low heat. Preheat a grill pan over medium-high heat. Brush each peach half with some of the butter and oil mixture. Grill the peaches cut side down until warmed through and marks appear, about 3 minutes.

Serve the peaches slightly warm or at room temperature with a scoop of ice cream and a drizzle of the vinegar reduction. Garnish with blueberries.

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