Roasted Peaches

On my way home from work yesterday, as I was thinking of what I needed to pick up from the grocery store, I had a flash of inspiration. Kyle had requested I get something for dessert and I realized I could put a twist on our standby dessert of fresh fruit and vanilla bean ice cream. The result? Warm, sweet peaches, soft enough to melt away from our knives like butter, splashed with tangy balsamic vinegar syrup and accompanied by some plain and simple vanilla bean ice cream. Yum. And it only takes about 20 min!

Roasted Peaches with Balsamic Syrup

Syrup:
3/4 cups of balsamic vinegar
1 - 2 rounded teaspoons of brown sugar

2 peaches, halved and pitted
1 tbsp unsalted butter

Preheat the oven to 400F.

In skillet (oven proof if you have one) melt the butter over medium heat. Add the peaches, cut side down, cover and cook for about 8 minutes, checking them often to make sure they aren't sticking to the skillet.

Meanwhile put the balsamic vinegar in a small sauce pan over medium low heat and add the brown sugar. Let this cook down, stirring occasionally, until the liquid turns syrupy and clings to a spoon. It should take 10-15 min.

Move the peaches, cut side down, to a baking sheet or just leave them in the skillet if it is oven proof, and put them into the oven. Cook for 8 minutes then remove the sheet/skillet and flip them cut side up. Return them to the oven and turn on the broiler for 3 minutes. *these times are rather approximate and will vary depending on the size of the peach. just watch to make sure they don't burn!

Serve drizzled with the balsamic syrup and accompanied by a big scoop of vanilla bean ice cream.