2 peaches, halved and pitted
1/3 cup olive oil
3 Tbsp. brown sugar
1 Tbsp. ground cinnamon
Grated peel of 1 orange
5 whole cloves
1 Tbsp. rum
1 tsp. vanilla extract
Dash of salt
Vanilla nondairy ice cream
• Combine all the ingredients (except the nondairy ice cream) in a large dish, making sure that the peaches are coated. Refrigerate for 4 to 6 hours.
• Oil the grill grate and cook the peaches, basting with the marinade, for 5 minutes per side, or until grill marks appear. Serve with a scoop of the nondairy ice cream in the center.
Makes 4 servings
