Chili-Honey Charred Nectarine Sundaes

Char and chili bring a playful edge to peak-season stone fruit in this sundae. Warm grilled nectarines meet a sticky chili-honey drizzle over vanilla ice cream, finished with almonds, flaky salt, and mint.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 48g carbs
• 14g fat
• 4g fiber

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Ingredients

• 4 large ripe nectarines
• 1 tbsp neutral oil
• 1/4 cup honey
• 1 tsp chili crisp or chili flakes
• 1 tbsp fresh lime juice
• 1 pint vanilla ice cream
• 1/4 cup toasted sliced almonds
• for finishing flaky sea salt
• optional garnish fresh mint leaves

Instructions

1. 1Heat a grill or grill pan to medium-high and lightly oil the grates. Halve the nectarines and remove the pits; brush the cut sides lightly with oil.
2. 2Place nectarines cut-side down and grill without moving until deep char marks appear and the fruit softens slightly, 3 to 4 minutes. Flip and grill the skin side another 1 to 2 minutes just to warm through.
3. 3Transfer charred nectarines to a cutting board. Slice each half into thick wedges while still warm.
4. 4In a small saucepan warm the honey with the chili crisp over low heat until fluid and fragrant, about 1 minute; stir in the lime juice and remove from heat.
5. 5Scoop vanilla ice cream into four bowls. Arrange warm nectarine wedges over and each scoop.
6. 6Drizzle the chili-honey generously over the fruit and ice cream so it pools at the bottom.
7. 7Scatter toasted almonds over each sundae and finish with a tiny pinch of flaky salt and torn mint if using.
8. 8Serve immediately while the contrast of hot fruit, cold ice cream, and spicy-sweet honey is sharpest.