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Sweet, smoky, sharp, and creamy; this easy-to-make dessert can also be served cold on a warm summer night. Pair with California Pinot Noir or Viognier.



  • 8 ripe yellow peaches, halved, seeded and lightly brushed with extra virgin olive oil
  • ¾ cup (180ml) aged balsamic vinegar
  • ¼ cup (45g) light brown sugar
  • ½ cup (120ml) heavy cream
  • 1 teaspoon (5ml) sugar

Serves 8


  • Stir the balsamic vinegar and sugar together in a small saucepan and simmer over medium heat until the mixture has reduced by half.
  • Once the mixture has reduced, remove from the heat and allow to cool completely.
  • Heat a grill or grill pan on medium-high heat
  • Place the peach halves on the grill, flesh side down and grill for about 5 minutes.
  • Flip the peaches and grill for an additional 3 minutes.
  • Remove from the grill and allow them to cool slightly.
  • Place the cream and sugar in a medium-size bowl and whip together with a hand mixer on high speed until soft peaks form.
  • Drizzle the balsamic reduction over the peach halves and top each with a small dollop of cream.

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