Chili-Honey Grilled Peach Sundaes with Cinnamon Crema

Grilled stone fruit shines at late-summer cookouts, when freestone peaches take on smoky char over hot grates. This sundae pairs chili-kissed honey with cool cinnamon crema and vanilla ice cream for sweet heat in every spoonful.

Serves 4 · 10 min prep · 10 min cook

Estimate for one serving

• 320 cal
• 5g protein
• 48g carbs
• 14g fat
• 4g fiber

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Ingredients

• 4 large ripe freestone peaches
• 1 tbsp neutral oil
• 3 tbsp honey
• 1/2 tsp chili powder
• 1/4 tsp ground cinnamon
• pinch kosher salt
• 2 cups vanilla ice cream
• 1/3 cup sour cream
• 1 tbsp powdered sugar
• 1 lime
• 1/3 cup chopped toasted pecans

Instructions

1. 1Heat a gas or charcoal grill to medium-high, about 400°F, and clean the grates well so the fruit does not stick.
2. 2Halve the peaches and remove the pits; brush the cut sides lightly with oil so they char instead of drying out.
3. 3Stir the honey with chili powder, cinnamon, and salt until smooth; set half aside for serving and keep the rest for brushing.
4. 4Place peaches cut-side down on the hot grates and grill undisturbed 3 to 4 minutes until deep grill marks appear and the flesh softens slightly.
5. 5Flip the peaches, brush the cut sides with the chili-honey mixture, and grill another 2 to 3 minutes until juicy and caramelized at the edges.
6. 6While peaches finish, whisk sour cream with powdered sugar, a squeeze of lime juice, and a dusting of cinnamon until lightly sweetened and pourable.
7. 7Scoop vanilla ice cream into four bowls. Nestle two warm peach halves beside or over each scoop.
8. 8Drizzle remaining chili-honey over the peaches, spoon cinnamon crema the ice cream, and finish with toasted pecans and an extra lime zest grate if desired.
9. 9Serve immediately while the peaches are still warm against the cold ice cream so the contrast stays dramatic.