📝 About This Recipe
This dish captures the essence of a late summer evening, transforming humble stone fruit into a sophisticated masterpiece through the magic of caramelization. As the peaches hit the hot grates, their natural sugars intensify, creating a smoky-sweet profile that contrasts beautifully with the cold, melting vanilla ice cream. A drizzle of bourbon-infused honey and a crunch of toasted pecans elevate this rustic dessert into a gourmet experience that is both nostalgic and refined.
🥗 Ingredients
Main Ingredients
- 4 large Ripe but firm yellow peaches (halved and pitted)
- 2 tablespoons Neutral oil (like Grapeseed) (for brushing the fruit)
- 1 pint High-quality Vanilla Bean Ice Cream (premium quality makes a difference)
Bourbon-Honey Glaze
- 3 tablespoons Unsalted butter (melted)
- 1/4 cup Wildflower honey (or maple syrup for a vegan-friendly swap)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1/2 teaspoon Ground cinnamon
- 1 pinch Kosher salt (to balance the sweetness)
Garnish and Texture
- 1/2 cup Pecan halves (toasted and roughly chopped)
- 8-10 pieces Fresh mint leaves (for a pop of color and brightness)
- 4 pieces Amaretti cookies (crumbled for extra crunch)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). Ensure the grates are scrubbed very clean to prevent sticking and off-flavors.
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2
Prepare the peaches by washing them gently and drying them thoroughly. Slice them in half along the seam, twist to open, and remove the pits.
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3
In a small bowl, whisk together the melted butter, honey, bourbon, cinnamon, and a pinch of salt until the glaze is emulsified and smooth.
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4
Lightly brush the cut side of each peach half with a neutral oil. This prevents sticking and helps create those iconic, professional-looking grill marks.
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5
Place the peaches cut-side down directly onto the hot grill grates. Close the lid and sear for 4-5 minutes without moving them.
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6
Check for visual cues: the peaches should be slightly softened and have deep, dark golden grill marks. If they stick, give them another minute; they will release naturally when ready.
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7
Carefully flip the peaches over using tongs. Using a pastry brush, generously coat the grilled side with the bourbon-honey glaze.
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8
Close the grill lid and cook for another 2-3 minutes. The glaze will bubble and the skin side will soften slightly.
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9
While the peaches finish, quickly toast the chopped pecans in a dry pan over medium heat for 2 minutes until fragrant.
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10
Remove the peaches from the grill and place two halves in each serving bowl while they are still piping hot.
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11
Immediately place a generous scoop of vanilla bean ice cream right in the center of the warm peach hollows.
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12
Drizzle any remaining bourbon-honey glaze over the ice cream and peaches.
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13
Garnish with the toasted pecans, crumbled amaretti cookies, and a sprig of fresh mint for a professional finish.
💡 Chef's Tips
Choose peaches that are 'givey' to the touch but not mushy; overripe peaches will fall apart on the grill. If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully for the same charred effect. To prevent the ice cream from melting too instantly, freeze your serving bowls for 10 minutes before plating. Always oil the fruit, not the grill grates, to minimize smoke and ensure even coverage. For an alcohol-free version, replace the bourbon with a teaspoon of vanilla extract or a splash of apple juice.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a late-harvest Riesling to complement the fruit's acidity. Serve alongside a small glass of the same bourbon used in the glaze for a sophisticated pairing. A light dusting of smoked sea salt on top can enhance the 'grilled' flavor profile. For a brunch twist, serve the grilled peaches over thick-cut brioche French toast instead of ice cream. Accompany with a side of lightly sweetened mascarpone cream if you prefer a less cold topping than ice cream.