4 ripe peaches, halved and pitted
Canola oil
1 stick salted vegan butter, at room temperature
Balsamic glaze
Non-dairy vanilla based ice cream
Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through.
Top each with a few teaspoons of the butter and let the butter melt.
Move to a serving dish and top with a scoop of the ice cream and a drizzle of balsamic glaze.
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