Ingredients

• 3 large, fresh ripe peaches - prepare with skin on - halved and pitted
  
• 6 tablespoons, il Fustino 25 Year Old Balsamic vinegar
  
• 1 cup, fresh raspberries
  
• 6 scoops, vanilla ice cream
  
• fresh mint
  

Method

1. Brush peaches with the Balsamic vinegar
   
2. Marinate peach halves for one hour, reserve marinate
   
3. Grill over hot coals for 3 to 4 minutes per side
   
4. Arrange on plates with a scoop of ice cream.
   
5. Sprinkle raspberries over peaches and ice cream
   
6. Drizzle Balsamic vinegar and peach marinate over dish
   
7. Garnish with a sprig of mint