- 6 large freestone peaches, halved and pitted
- 2 tablespoons of cinnamon
- 1 batch of aquafaba whipped cream
- Balsamic glaze, for drizzling (optional)
- Heat and oil grill.
- Place peach halves on a tray and sprinkle with cinnamon.
- Transfer peaches, cut side down, onto the grill and cook for 3-5 minutes or until grill marks appear.
- Turn over and cook for another 3-5 minutes.
- Place on serving dish, add a dollop of aquafaba whipped cream and drizzle with balsamic glaze.