(Prep Time: ~5-7 minutes | Cooking Time: ~6-8 minutes | Total Time: ~15 minutes)

1. Preheat Grill and Prepare Topping:

• Preheat your grill or grill pan to medium heat (about 350-400°F or 175-200°C).
• Toast and Crush Walnuts (if not already done): If your walnuts are raw, toast them lightly in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Alternatively, toast on a baking sheet in a 350°F oven for 5-7 minutes. Let cool slightly, then coarsely crush them (you can place them in a Ziploc bag and gently crush with a rolling pin or the bottom of a glass, or chop roughly).
• Make Topping: In a small bowl, combine the toasted crushed walnuts, ground cinnamon, and sea salt. Stir to mix well. Set aside.

2. Prepare and Grill Peaches:

• Wash the ripe peaches. Cut them in half along the seam and gently twist to separate. Remove the pits.
• Lightly brush the cut side of each peach half with a little extra-virgin olive oil.
• Place the oiled peach halves, cut-side down, directly onto the preheated grill grates (or grill pan).
• Grill for about 3-4 minutes on the cut side, without moving them much, until beautiful char marks form and the peaches begin to soften and caramelize slightly. (Recipe text says 3 minutes, adjust as needed for your grill/peaches).
• You can optionally flip them and grill for another 1-2 minutes on the skin side if desired for overall warming, but the primary cooking and charring is on the cut side.

3. Serve:

• Remove the grilled peaches from the grill and place them, cut-side up, onto serving plates or into bowls while still warm.
• Add a generous scoop of vanilla ice cream alongside or nestled into each grilled peach half.
• Sprinkle the prepared cinnamon-walnut topping generously over the peaches and ice cream.
• Serve immediately and enjoy this delightful summer dessert!