Grilled Peaches Vanilla Ice Cream

This luscious grilled peaches dessert transforms summer's ripest stone fruits into a caramelized delight that's both elegant and effortless. The contrast between warm, smoky fruit and cold, creamy ice cream creates a sensory experience that elevates backyard dining to restaurant quality.

I discovered this dessert during a summer when our peach tree produced more fruit than we could handle. Now it's our signature summer entertaining dessert that even the pickiest eaters request repeatedly.

Ingredients

• Ripe peaches and nectarines: Provide natural sweetness and caramelize beautifully on the grill. Look for fruits that yield slightly to gentle pressure without being mushy.
• Canola oil: Helps prevent sticking and promotes those beautiful grill marks. Its neutral flavor won't compete with the fruit.
• Vanilla ice cream: Creates the perfect creamy counterpoint to the warm fruit. Splurge on quality here it makes a difference.
• Honey: Adds another layer of sweetness and creates a gorgeous drizzle. Local varieties bring unique flavor notes.
• Flaky sea salt: Might sound unusual but it enhances all the flavors and creates an addictive sweet savory balance.

Step-by-Step Instructions

Prepare the grill:

Heat your grill to medium high heat. This temperature provides enough heat to caramelize the sugars in the fruit without burning them. Allow at least 10 minutes for your grill to properly preheat.

Prepare the fruit:

Cut peaches and nectarines in half and remove pits. The exposed flesh should be firm but give slightly when pressed. Brush each cut surface lightly with canola oil using a pastry brush to ensure even coverage without making them greasy.

Grill with precision:

Place fruit cut side down on clean grill grates. Let them cook undisturbed for about 2 minutes until grill marks begin to form. Then rotate each piece 90 degrees and continue cooking for another 1 2 minutes to create those professional looking crosshatch marks.

Assemble with care:

Remove fruit from grill using tongs to avoid piercing. Place each half on individual serving plates cut side up. Quickly add a scoop of ice cream to the center of each fruit half while still warm. The contrast between hot fruit and cold ice cream creates the magic.

Finish with flair:

Drizzle each serving with a teaspoon of honey in a decorative pattern. Sprinkle a tiny pinch of flaky sea salt over the top to heighten all the flavors.

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The flaky sea salt is my secret weapon in this recipe. I was skeptical the first time I tried it but now consider it essential. My daughter initially refused to try the salted version but now insists on extra sprinkles on her portion every time we make it.

Choosing Perfect Fruit

The success of this dessert hinges entirely on fruit quality. For grilling, peaches and nectarines should be ripe enough to smell fragrant and yield slightly to gentle pressure but firm enough to hold their shape on the grill. If your fruit is underripe, place it in a paper bag with a banana for 1 2 days to speed ripening. Contrary to popular belief, refrigerating ripe stone fruit is fine if you plan to grill them as the slight firmness from chilling actually helps them maintain structure on the heat.

Make It Your Own

This versatile dessert welcomes countless variations. Try bourbon or amaretto instead of honey for an adult version. Sprinkle with toasted sliced almonds or crushed amaretti cookies for textural contrast. For a dairy free option, substitute coconut ice cream and finish with fresh mint leaves. I sometimes add a sprinkle of cinnamon or cardamom to the fruit before grilling during fall months when the evenings get cooler but peaches are still available.

Why Grilling Transforms Fruit

Grilling fruit creates magic through the Maillard reaction the same chemical process that makes toast and grilled steaks so delicious. The intense heat caramelizes the natural sugars creating complex flavor compounds that aren't present in raw fruit. Additionally, the slight smokiness from the grill adds another dimension especially if using charcoal or wood. The warm temperature of the fruit also enhances its aromatic compounds making it smell even more intensely peachy when served.

Frequently Asked Questions

→ How do I choose the best peaches for grilling?

Select ripe but firm peaches to prevent them from becoming too soft on the grill. Look for fruit with a slight give when gently pressed.

→ Can I use other fruits besides peaches?

Yes, nectarines, plums, or even pineapple work well on the grill and complement ice cream beautifully.

→ What oil should I use for grilling fruit?

Use a neutral oil like canola to lightly brush the fruit. Avoid oils with strong flavors that can overpower the dish.

→ How do I prevent the fruit from sticking to the grill?

Ensure your grill is clean and preheated to medium-high heat. Lightly oil both the grill grates and the fruit.

→ Can I prepare this dessert in advance?

The fruit is best served shortly after grilling, but you can scoop the ice cream ahead of time and keep it in the freezer until ready to serve.