Preheat the barbecue on high heat for 10 minutes.

Over a bowl, slice your peach in half, and separate from stone, brush each half with oil.

While barbecue is heating, begin preparing candied walnuts.

Toss a handful of walnuts into a pan on medium heat, cooking until beginning to lightly brown and roast.

Sprinkle a couple pinches of brown sugar, and a generous pinch of salt over the walnuts.

Add drippings from peach. If you don't have any drippings from the peach, just add a splash of water, adding enough to allow the sugar to melt and coat the walnuts.

Cook until beginning to brown, then remove from heat.

Once barbecue is preheated, turn to medium heat, and place peaches on the grill.

Grill peaches for about 10 minutes, until grill marks form.

Remove from grill, allow to cool for 5-10 minutes.

Serve peach topped with vanilla ice cream, chopped candied nuts, a drizzle of honey, and freshly chopped chocolate mint (herb), and lemon balm (herb).

You can also use regular mint leaves, and lemon zest in place of chocolate mint and lemon balm.