3 fresh, ripe peaches
3 fresh, ripe pears
1/4 c. Medium Extra Virgin Olive Oil
French Vanilla ice cream
Peach White Balsamic
1/2 c. crushed almonds/pistachios (optional)
Rinse and dry the fresh fruit. Slice both the peaches and pears in half, discarding the stone (pits). Brush the fruit on both sides with the Extra Virgin Olive Oil. Place the peaches and pears, cut-side down, on a hot grill. Cook approximately 4 minutes, until clear grill marks are visible. Turn and cook another 4 minutes. Remove fruit from grill and place on individual dessert plates or a large platter. Using a melon baller, fill each of the grilled peaches and pears with 1-2 melon ball scoops of ice cream. Drizzle with Peach White Balsamic Vinegar. Finish with the optional chopped nuts.