Chili-Honey Grilled Peach Sundaes with Cinnamon Chips

Grilled peaches shine at summer cookouts when freestone halves hit hot grates and pick up smoky caramel notes. A chili-honey glaze and crisp cinnamon tortilla chips turn them into playful sundaes over vanilla ice cream.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 6g protein
• 58g carbs
• 16g fat
• 5g fiber

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Ingredients

• 4 large ripe freestone peaches
• 1 tbsp neutral oil
• 3 tbsp honey
• 1/2 tsp chili powder
• 1 lime
• pinch kosher salt
• 3 small flour tortillas
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp melted butter
• 1 pint vanilla ice cream
• 1/4 cup toasted sliced almonds

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well so fruit does not stick.
2. 2Halve the peaches, remove pits, and lightly brush the cut sides with oil so they caramelize instead of drying out.
3. 3Stir honey with chili powder, a squeeze of lime juice, and salt until smooth; set this glaze aside near the grill.
4. 4Grill peach halves cut-side down until deep grill marks appear and the flesh softens slightly, about 3 to 4 minutes; flip and grill the skin side 1 to 2 minutes more.
5. 5Brush the hot peaches generously with the chili-honey glaze and move them to a cooler zone or platter to rest so juices settle.
6. 6Brush tortillas with melted butter, sprinkle both sides with the cinnamon-sugar mix, then cut into wedges.
7. 7Grill or toast the tortilla wedges in a dry skillet over medium heat until crisp and golden in spots, about 1 minute per side; cool on a rack so they stay shatter-crisp.
8. 8Scoop vanilla ice cream into four bowls. Nestle two warm glazed peach halves beside or over each scoop.
9. 9Drizzle any remaining chili-honey over the ice cream, scatter toasted almonds, and tuck cinnamon chips alongside for scooping and crunch.
10. 10Serve immediately while peaches are still warm against the cold ice cream so the contrast stays dramatic.