Brad Jones from Oliver swears this is the most delicious, easy, show stopper of a dessert using fresh Okanagan Peaches.
BBQ Peaches with Olivia's 18 Year Reserve Balsamic
1/2 Peach per person or whole one if they are smaller
Brush peaches with Olivia's 18 Year Reserve Balsamic Vinegar
Place on a medium to low heat BBQ cut side down, then flip over brush with more 18 Year balsamic and sprinkle with brown sugar.
Remove from BBQ when tender with color; balsamic and sugar will caramelize nicely, use caution to not burn, can be super fast.
Serve in a bowl with ice cream, drizzle with Olivia's 18 year Reserve, or the Olivia's Denissimo25 year Limited Edition
Could use nectarines for a nice variation