Around Colorado we don't say "sweet as a Georgia peach", we say "sweet as a Palisade peach." The ultra juicy, summery fruit that hails from Colorado's Western Slope come July and August. Caramelized on the grill along with our tart Blackberry Ginger Dark Balsamic and sweet and salty Chocolate Salt this dessert is D I V I N E with vanilla bean ice cream.

INGREDIENTS:

• ½ cup Blackberry Ginger Dark Balsamic Vinegar
• ½ cup honey
• 6 medium super ripe Palisade peaches halved and pitted
• ¼ teaspoon Grind Spice Co Dark Chocolate Salt
• 2-3 scoops of your favorite vanilla bean ice cream to serve alongside the peaches

DIRECTIONS:

In a small saucepan, combine the Blackberry Ginger Balsamic, honey and Chocolate Salt and stir over low heat on the stove for 2-3 minutes until blended.

Reserve 1/3 cup of the mixture for brushing the peaches, and then bring the rest of the contents of the pan to a boil over medium heat. Cook and stir constantly until the mixture begins to thicken slightly, 4-6 minutes. Remove pan from the heat.

Brush the washed, halved and pitted peaches with some of the reserved balsamic mixture. Grill the peaches on an oiled rack over medium heat covered, until caramelized, 6-8 minutes on each side. As the peaches grill, brush occasionally with the reserved balsamic mixture.

Once the peaches are done serve alongside the vanilla bean ice cream drizzled with the reserved balsamic and indulge!