Charred Peach Hot-Honey Sundaes with Cinnamon Crunch

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 4 medium ripe yellow peaches
• 1 tbsp neutral oil
• 1/4 cup hot honey
• 1 pint vanilla ice cream
• 4 full sheets graham crackers
• 2 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1/4 tsp flaky sea salt
• 1/3 cup toasted pecans
• 1 cup whipped cream

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly so the fruit will not stick. Halve the peaches, remove the pits, and brush the cut sides lightly with oil.
2. 2Place the peach halves cut-side down on the hot grates. Grill without moving them for 3 to 4 minutes until deep grill marks appear and the flesh softens and caramelizes at the edges. Flip briefly for 1 minute just to warm the skins, then transfer to a plate.
3. 3While the peaches rest, melt the butter in a small skillet over medium heat. Crumble the graham crackers into coarse shards and stir them into the butter along with the cinnamon until every piece is coated and lightly toasted, about 2 minutes.
4. 4Remove the skillet from heat and sprinkle the flaky sea salt over the warm crunch mixture; toss once more so the salt sticks. Roughly chop the toasted pecans and fold them into the cinnamon crunch.
5. 5Warm the hot honey gently in a small saucepan or microwave-safe cup until it is pourable and fragrant but not boiling. Slice each grilled peach half into thick wedges while still warm.
6. 6Scoop generous mounds of vanilla ice cream into four bowls or sundae glasses. Nestle the warm peach wedges and on top of the ice cream so the heat begins to soften the edges.
7. 7Drizzle the warm hot honey liberally over the peaches and ice cream, letting it pool in the bottom of each bowl. Scatter a generous handful of the cinnamon-graham-pecan crunch over each sundae.
8. 8Finish with a swirl of whipped cream if desired and serve immediately while the peaches are still warm and the crunch is crisp against the melting ice cream.