Roasted Peaches and Ice Cream

This isn't so complicated.

Buy some peaches. They'll work better if they're completely ripe, maybe even a bit over-ripe, than if they're under ripe.

Cut them in half. Remove the stone. (Cutting them in quarters works, too.)

Roast them over a medium grille. Turn them every few minutes to keep the sugars from burning. You'll know they're done when they're tender, but not mushy.

While they're roasting, scoop good vanilla ice cream into bowls. Add the peaches, when well cooked, to the ice cream.

If you like, you can marinade the peaches before roasting, and / or brush on a glaze while they're roasting:

• Cover the bottom of a bowl with honey, about a quarter of an inch. 
• Sprinkle a dash of cinnamon, a smaller dash of cayenne pepper, and a drop or five of vanilla. 
• Add a light layer of bourbon, top with half as much hot water and mix till totally melted.  
• (This makes enough to brush onto eight or ten peaches, cut into quarters or halves, or coat the peaches and let them marinade in the glaze for half an hour.)

Brush the peaches with the glaze as you place them on the grille.