2 pounds fruit (we used peaches, and nectarines, halved and pitted)
Cosimano & Ferrari Ascolano Olive Oil
Cosimano & Ferrari Peach Balsamic
Vanilla Ice Cream
Heat grill to medium-high. Drizzle peaches and nectarines with olive oil and grill, cut sides down. Once they are juicy and charred, about 2 to 4 minutes, remove with a spatula. Serve over vanilla ice cream and drizzle with your favorite Balsamic Vinegar (we like to use our Peach but Fig and Traditional are just as lovely!)
Get creative and garnish with pomegranate or pistachios! YUM!