Grilled Apricots with Balsamic Vinegar Drizzle
Recipe by Chef Gina DePalma, Dolce Italiano
ENZO Organic Traditional Balsamic Vinegar, drizzled
2 Scoops Vanilla Bean Ice Cream
Fresh Mint, for garnish
Sea Salt (optional)
Cut apricot in half and place skin up on a hot grill.
Allow to cook for 2-4 minutes or until grill marks are visible.
Serve atop vanilla bean ice cream, drizzle with ENZO Traditional Balsamic and sprinkle with mint leaves and sea salt.