Chili-Crisp Honey Roasted Peach Sundaes

Chili crisp, the savory-hot Chinese pantry staple, crashes a classic American sundae in this sweet-heat mash-up. Honey-roasted peaches caramelize with the spicy oil, then crown vanilla ice cream with toasted pecans and flaky salt.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 310 cal
• 4g protein
• 42g carbs
• 15g fat

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Ingredients

• 4 large fresh ripe peaches
• 3 tbsp honey
• 1.5 tbsp chili crisp
• 1 tsp neutral oil
• 1 pint vanilla ice cream
• 1/3 cup chopped toasted pecans
• 1/2 tsp flaky sea salt
• for garnish fresh mint leaves
• for serving lime wedges

Instructions

1. 1Preheat the oven to 425°F and line a small sheet pan with parchment.
2. 2Halve and pit the peaches; place them cut-side up on the pan.
3. 3In a small bowl stir together honey, chili crisp, and oil until the chili flakes are evenly distributed.
4. 4Spoon the spicy-sweet mixture into the peach cavities and over the cut surfaces, letting some drip down the sides.
5. 5Roast until the peaches are tender, caramelized at the edges, and the honey is bubbling and fragrant, 15 to 18 minutes.
6. 6While the peaches roast, lightly toast the pecans in a dry skillet over medium heat until fragrant, then set aside.
7. 7Remove the peaches from the oven and let them cool 5 minutes so the syrup thickens slightly.
8. 8Place one or two warm peach halves in each serving bowl.
9. 9Add generous scoops of vanilla ice cream beside the fruit.
10. 10Drizzle any remaining pan juices and chili-honey over the ice cream.
11. 11Scatter toasted pecans and a tiny pinch of flaky salt on top.
12. 12Finish with mint leaves and a squeeze of lime; serve immediately while the hot-cold contrast is dramatic.