Instructions:

1. Place ice wine, sugar, cinnamon and nutmeg together in a bowl, stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to an electric skillet.
2. In an electric skillet cook over high heat (230ºC/450ºF) for 15 minutes to allow peaches to cook down. Stir frequently and reduce heat if necessary.
3. Remove from heat when peaches are tender. Cool to a safe temperature for blending.
4. Place in a food processor or blender and process until completely smooth.
5. Cover and refrigerate until ready to serve.
6. Grill marinated pineapple slices on both sides.
7. Serve warm or chilled with ice cream and fresh berries.
8. ASSEMBLY: Spoon about 1 cup of pureed peaches into serving bowls.
9. Place grilled and marinated pineapple on top and press down so soup comes through core.
10. Place cinnamon sticks on either side of the core.
11. Place a scoop of ice cream resting on the 2 cinnamon sticks.
12. Garnish with macerated berries and mint leaves.

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