Chef Jimmie Jones's Drunken Peaches

Halve peaches and remove pits.

In a large bowl, stir Chardonnay, honey, brown sugar, vanilla, and cinnamon together.

Add peaches, ensuring they are liberally coated by marinade. Allow to marinate for 1 to 2 hours.

Preheat grill to hot.

Lay peaches face-down over the grill for 4 to 6 minutes, or until exterior is seared and fruit is tender, basting with the wine-honey marinade. Remove peaches from heat.

Coarsely chop pecans and lightly salt.

Scoop vanilla bean ice cream into bowls. Immediately top with warm grilled peaches, a drizzling of the wine-honey marinade, chopped pecans, a dusting of cinnamon, and mint garnish.