I seldom cook dinner for two, we still have a teenager at home, but tonight, it was just dinner for two so I decided to make dessert. We had some Tahitian vanilla bean ice cream in the fridge and I think I heard it ask for a sweet topping, so I obliged.
But far be it from me to cook just for the two of us. I'm used to cooking for a large group, so, I thought, why stop now. This dessert yielded almost six cups and when I got finished using it in other recipes, I realized it was well worth making extra.
The peaches were sweet, the vanilla was on point, and the pineapple actually melted in my mouth.
The best part, I had some left for a yogurt parfait, put some in the food processor for two popsicles and I'm really considering putting this on my oatmeal tomorrow morning.
Peach and Pineapple Ice Cream Topping
3 Ripe Peaches
1/2 Cup Coconut Sugar
3/4 Teaspoon Vanilla Flavoring
1 Teaspoon Butter (I used a vegan butter)
Slice the peaches and pineapples. Toss with the coconut sugar and vanilla. Place in a vegetable grilling pan and grill until soft. I have a temperature gauge on my grill, so I grilled them at 375 degrees until soft - approximately 20 minutes.
Remove from grill. Toss with butter. Serve on ice cream, yogurt, oatmeal or eat alone.