INGREDIENTS:
4 ripe peaches
1 1/2 cups balsamic vinegar (high quality)
1 tablespoon honey
1 can full fat coconut milk, refrigerated over night
5 teaspoons lavender sugar (or other sweetener)
chopped walnuts to garnish
HOW TO:
- you'll want to make the balsamic glaze a little ahead of time if possible, this will give it a chance to thicken up a bit. to prepare, combine honey and balsamic in a medium weight pan and bring to a boil. reduce heat to a simmer and cook until it becomes thicker and syrupy- 15-25 minutes. remove from heat and set aside.
- prep peaches by coating both sides of the halves in grapeseed oil
- heat grill or grill pan to medium/low
- place peaches on grill and cook covered, roughly 3-4 minutes on each side, until they're soft and have grill marks
- while peaches are cooking combine the solid part of the coconut milk with the lavender sugar. beat with a hand mixer on high until the consistency of whipped cream is achieved (should only take a minute or so!)
- serve warm peaches with a dollop of whipped cream, a light drizzle of balsamic and chopped walnuts to garnish
- & enjoy!
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