Georgia Peach and Blueberry Sundae 2 tablespoons salted butter, softened 2 tablespoons honey 4 firm peaches, halved and pitted 1 pound fresh or frozen blueberries 4 strips lemon peel (1/4-1/2 inch wide) 1/3 cup sugar ½ cup water 1 tablespoon cornstarch 1 tablespoon water Premium French Vanilla Ice Cream 1. Combine blueberries, lemon, sugar, and ½ cup water in a medium saucepan. Bring mixture to boil over medium-high heat on stove. Reduce heat to medium-low and simmer for 5 minutes. In a small bowl combine the cornstarch and 1 tablespoon of water. Add the cornstarch mixture to the blueberry sauce, stirring until the sauce comes to a boil. Allow to boil 1 minute. Remove from heat and cool to room temperature. 2. Prepare VCS grill for high temperature grilling 450-500 degrees F 3. In a small bowl, mix butter and honey into a soft paste, set aside. 4. Brush cut side of peaches with a light coating of the honey butter. 5. Place peach cut side down on clean grill surface for 3-5 minutes until caramelized grill marks form. 6. Carefully remove peaches from grill to 4 serving plates. 7. Serve with a scoop of ice cream and drizzle with blueberry sauce. Makes: 4 servings