Impressive (and easy) Peaches and Cream
This recipe is a mouthwatering delight, perfect for the warm weather. July is peach season here, and the juicy orbs are ripe for the pickin in these parts. Lots of ways to vary this recipe. You can even substitute the ice cream for yogurt and eat it for breakfast. Enjoy!
Ripe peaches, sliced
Ice Cream (I’d recommend vanilla or sweet cream—read the label and make sure you recognize all the ingredients, or just make your own.)
Aged balsamic vinegar
*Optional: sprigs of your favorite garden-fresh herbs such as rosemary, lavender, or mint
*Optional: sprinkle of sea salt
Pour balsamic vinegar into a saucepan over medium heat and let the vinegar reduce to a nice thick syrup (about half the volume of the original).
Take it off the heat but don’t let it sit too long (or it will turn to balsamic tar).
Scoop ice cream into serving dishes
Adorn ice cream with peach slices
Drizzle or spoon balsamic reduction over peaches
If you’re too lazy to make balsamic reduction, then sprinkle ice cream and peaches with herbs and/or sea salt instead.
Variation: You can also grill the peaches for a delicious warm/cool dessert treat.
VERY IMPORTANT STEP: Hide the ice cream and the peaches so as not to polish off the supply!