Grilled Peaches with Vanilla Ice Cream and Rosé Wine Syrup

1 1/3 cups sugar, divided
3 ripe freestone peaches, halved and pitted
Grapeseed oil, or other flavorless oil
1 tablespoon ground cinnamon
1 pint vanilla ice cream

In a saucepan, combine the wine and 1 cup of the sugar. Bring to a boil, lower to a simmer and cook, uncovered, until reduced to 1 cup, about 15 minutes. Set aside to cool.

Slice a thin piece off of the rounded side of each peach so that the finished peach will sit flat, pit-side up. Brush all the cut sides of the peaches lightly with oil. Combine the remaining 1/3 cup of sugar and the cinnamon and sprinkle the mixture on all the oiled surfaces of the peaches.

Prepare a grill to medium hot (you can hold your hand at grate level for 3 seconds). Grill the peaches pit-side down until lightly charred, 2 to 3 minutes. Turn and continue grilling for 2 to 3 minutes.

To serve, place a grilled peach in a small bowl. Top with a scoop of the ice cream and a few spoonfuls of the rosé wine syrup. Repeat with the remaining peaches and serve.