Chili-Crisp Caramelized Peach Sundaes

Chili crisp, the crunchy Chinese chile condiment now found everywhere, turns caramelized peaches into a bold sundae. Butter-seared fruit and brown sugar meet vanilla ice cream for a sweet-heat finish.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 42g carbs
• 16g fat

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Ingredients

• 4 medium fresh ripe peaches
• 2 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 1/2 tbsp chili crisp
• 1 tbsp honey
• 1 pint vanilla ice cream
• 1/4 cup toasted sliced almonds
• 1/2 tsp flaky sea salt
• optional handful fresh mint leaves

Instructions

1. 1Pit and cut the peaches into thick wedges. Set a large nonstick skillet over medium-high heat and add the butter.
2. 2When the butter melts and foams, add the peach wedges in a single layer. Sear undisturbed for 2 minutes until the cut sides pick up deep golden color.
3. 3Sprinkle the brown sugar over the peaches and gently toss. Continue cooking, stirring only occasionally, until the sugar melts into a glossy caramel and the peaches soften but still hold shape, 3 to 4 minutes more.
4. 4Remove the skillet from heat. Stir in the chili crisp and honey so the spicy oil blooms into the warm caramel sauce; taste and add a pinch more chili crisp if you want extra heat.
5. 5Scoop generous balls of vanilla ice cream into four bowls. Spoon the hot caramelized peaches and all the chili-honey sauce over the cold ice cream so it begins to melt into rivulets.
6. 6Scatter toasted almonds and a light pinch of flaky sea salt over each sundae. Finish with torn mint if using and serve immediately while the contrast of hot fruit and cold cream is sharp.