Grilled Peaches with Basil Honey

Grilling ripe peaches caramelizes their natural sugars into a smoky-sweet summer dessert. A light brush of olive oil, basil-kissed honey, and cool vanilla ice cream give this plate herbal brightness and creamy contrast.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 285 cal
• 3g protein
• 48g carbs
• 10g fat
• 3g fiber

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Ingredients

• 4 medium ripe peaches
• 1/4 cup packed fresh basil leaves
• 1/3 cup honey
• 1 tablespoon extra-virgin olive oil
• 2 cups vanilla ice cream
• 1/4 teaspoon pinch flaky sea salt
• 1 teaspoon fresh lemon juice

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and lightly oil the grates so the fruit will not stick.
2. 2Halve the peaches and remove the pits, leaving the skins on for better structure on the grill.
3. 3Brush the cut sides of each peach half lightly with olive oil so they caramelize without drying out.
4. 4Place the peach halves cut-side down on the hot grates and grill undisturbed for 3 to 4 minutes until deep grill marks appear and the flesh softens slightly.
5. 5Flip the peaches carefully with tongs and grill skin-side down another 2 to 3 minutes until warmed through and juicy but still holding shape.
6. 6While the peaches grill, finely chop the basil leaves and stir them into the honey along with the lemon juice until fragrant and well combined.
7. 7Transfer the grilled peaches to a serving platter cut-side up and immediately drizzle with the warm basil honey so it soaks into the hot fruit.
8. 8Scoop vanilla ice cream beside or over each peach half, finish with a tiny pinch of flaky sea salt, and serve right away while the contrast of hot fruit and cold cream is strongest.