Juicy, sweet grilled summer peaches make the most mouthwatering dessert with vanilla ice cream or whipped cream! Add basil or mint for fresh fragrance and even more eye appeal. So easy and elegant!
Prior to trying this absolutely peachy dessert (har), I wasn’t completely sold on the idea. But, my curiosity got the best of me, and I decided to make good use of Texas’ bounty of terrifically juicy, tender peaches.
First, in this amazing color bomb of a caprese salad. Then, a jug of this tipsy lemonade iced tea. And for dessert, the most unexpectedly incredible thing that took me thirty years to discover: these perfectly charred peaches with melted cinnamon-sugar butter and a scoop (or three) of vanilla ice cream. Plus, a sprig of something pretty and fresh – mint or basil.
Five minutes. Four ingredients. Three minutes to devour it – I guarantee it won’t take you any more!
First, find the best peaches you can get your paws on. If you can smell them in the store before you even hold it in your hand, you found your perfect peaches. They should be firm throughout, with no bruises or soft indentations.
When you are just ready to serve dessert, slice your fruit in half. Post-dinner, I find one half fits the bill for me. With the extra vanilla ice cream, it is surprisingly decadent and rich tasting.
Brush the peaches with a little oil (any will do – I usually use olive) and lay cut-side-down on a hot grill pan or outdoor grill. Give each half a gentle push down onto the pan for perfect grill marks. Then, just remove to plates and serve!
These juicy grilled peaches are outrageously good with a swirl of cinnamon-sugar butter and vanilla ice cream, or freshly whipped cream.
Grilled Peaches with Cinnamon-Sugar Butter
Yield: Makes 4 halves / 4 servings
2 ripe peaches, halved and pitted
3 Tablespoons unsalted butter, room temperature
1 Tablespoon cinnamon sugar (or 2 tsp. sugar + 1 tsp. cinnamon)
Olive oil or canola oil
Fresh basil leaves
Vanilla ice cream
Slice peaches in half lengthwise and remove pits; set aside.
In a small bowl, mix butter and cinnamon sugar until well combined.
Heat a grill pan (or outdoor grill) to medium-high. Brush peaches with oil and grill cut-side-down until slightly softened and charred, a little over 1 minute. Compress gently with a spatula a few times for grill marks. Flip to rounded side and grill an additional minute.
Serve grilled peaches on individual plates. Top each with cinnamon-sugar butter, fresh basil or mint, and a scoop of vanilla ice cream or whipped cream.
Adapted from Bobby Flay