Grilled Peaches with Raspberry Balsamic Drizzle

In a small saucepan, heat raspberries and stir until mush. With a sieve over a small bowl, pour hot mashed berries into the sieve and with a spatula, work the raspberries through until only the seeds and pith of berries remain. Toss seeds.

Put raspberry juice back into the saucepan, adding balsamic vinegar and sugar. Heat over low-medium heat, stirring occasionally, until reduced to syrup consistency. Set aside.

Heat grill to medium heat. Place halves of peaches flesh side down on the grill for about 7 minutes or until grill marks are visible.

Place in a bowl, flesh side up and place a dollop of gelato on top, pouring raspberry balsamic syrup over the top. Serve immediately and devour.