Grilled Vanilla Peaches

Enhancing the flavour of farm-stand summer peaches requires little effort. Vanilla and brown raw sugar cook in the peaches' natural juices inside a foil packet, forming a fragrant glaze to coat the soft, warm fruit. Simply top with scoops of vanilla ice cream.

8 freestone peaches
1 lemon
1 Tbsp. vegetable oil
1½ Tbsp. light brown sugar, packed
2 tsp. water
2 tsp. pure vanilla extract
1/8 tsp. ground cinnamon
1/8 tsp. coarse sea salt
1 qt vanilla ice cream

Peel, halve, and pit peaches.

Preheat grill to high. Combine lemon juice, freshly squeezed and vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.

Stir together brown raw sugar, water, vanilla extract, cinnamon, and salt. Brush over peaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.

Slice peaches, and divide among 8 bowls. Top with scoops of ice cream.

Makes 8 servings.