• Place strawberry Balsamic Vinegar in a small pot and reduce by ½ or more until thick and syrup
• While the Balsamic vinegar is reducing, place butter and rum into a small dish and heat in a microwave until butter is just melted.
• Place peach halves, cut side up, on a large piece of aluminum foil. (Note, dividing the peaches into two batches will make handling them easier. Use 4 halves per piece of foil)
• Combine brown sugar and cinnamon and distribute evenly into center of each peach half.
• Brush the peaches with the rum-butter mixture, and fold the foil over the peaches and seal.
• Place peach bundles on grill over medium heat.
• Cook 15 minutes or until peaches are thoroughly heated and softened.

To serve: place a small dollop of vanilla ice cream into the center of each peach. Spoon 1 tablespoon of strawberry Balsamic glaze over each peach half and serve immediately.