Chili-Honey Grilled Peach Sundaes

Sweet heat meets stone fruit in this chili-honey grilled peach sundae. Ripe peaches pick up smoky char on the grill, then nestle over vanilla ice cream with toasted pecans and mint.

Serves 4 · 12 min prep · 8 min cook

Estimate for one serving

• 310 cal
• 4g protein
• 42g carbs
• 15g fat
• 3g fiber

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Ingredients

• 4 large ripe peaches
• 1 tbsp neutral oil
• 1/3 cup honey
• 1 tsp chili crisp or red pepper flakes
• 1 tbsp fresh lime juice
• 1 pint vanilla ice cream
• 1/3 cup toasted pecans
• pinch flaky sea salt
• for garnish fresh mint leaves

Instructions

1. 1Heat a gas or charcoal grill to medium-high, about 400°F, and oil the grates lightly. Halve the peaches, remove the pits, and brush the cut sides lightly with oil.
2. 2Place peaches cut-side down on the hot grates and grill undisturbed until deep grill marks appear and the fruit softens slightly, 3 to 4 minutes. Flip and grill the skin side just until warmed through, another 1 to 2 minutes.
3. 3Transfer grilled peaches to a cutting board; when cool enough to handle, slice each half into thick wedges, keeping them warm.
4. 4In a small saucepan over low heat, warm the honey with chili crisp and lime juice, stirring until fluid and fragrant, about 1 minute; do not boil. Taste and adjust heat level if desired.
5. 5Scoop vanilla ice cream into four bowls or glasses. Arrange warm peach wedges over and each scoop.
6. 6Drizzle the warm chili-honey generously over the peaches and ice cream so it pools slightly.
7. 7Scatter toasted pecans and a tiny pinch of flaky salt over each sundae. Tear mint leaves and sprinkle on top for a fresh finish.
8. 8Serve immediately while the contrast of hot fruit, cold ice cream, and spicy-sweet honey is sharpest. Leftover chili-honey keeps in a jar for later fruit.