Ingredients

• 6 fresh ripe organic peaches
• 1 tbsp of fresh-squeezed lemon juice
• 1 tbsp butter, melted (or coconut oil)
• 2 tbsp coconut sugar (or sucanat)
• 1 tsp pure vanilla extract
• 1/8 tsp ground cinnamon
• Homemade vanilla ice cream (see *notes below)

Instructions

1. Preheat grill to medium-high (400 degrees). Peel, halve, and pit peaches. (See note below for an easy peach peeling tip.)
2. In a large bowl, combine lemon juice and melted butter. Add peach halves; toss well to coat.
3. Next, place the peach halves on a large piece of parchment-lined foil.
4. In the bowl containing the leftover lemon-butter mixture that the peaches were tossed in, whisk in the rapadura, vanilla extract and cinnamon.
5. Drizzle mixture over peach halves, placing majority of liquid into the peach halve-cavities.
6. Take another large sheet of foil and cover the peaches. Fold foil together to form a packet, crimping edges to seal. Grill, covered, for 10-12 minutes.
7. Remove from grill and allow foil packet to rest undisturbed for about 5-10 minutes. Then, carefully open packet.
8. Slice each peach halve into quarters and divide among six bowls.
9. Top with scoops of homemade vanilla ice cream and drizzle with the grilled peach juices. So yummy!

Notes