Grilled Nectarine Sundae with Hot-Honey Chili Sauce

Late-summer American cookouts love turning ripe stone fruit into dessert, and this sundae does it with smoky grilled nectarines. Vanilla ice cream meets a hot-honey chili drizzle, toasted almonds, and flaky salt for sweet heat in every bite.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 42g carbs
• 14g fat

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Ingredients

• 4 ripe nectarines
• 1 tsp neutral oil
• 1 pint vanilla ice cream
• 3 tbsp hot honey
• 1 tbsp chili crisp
• 1 tsp fresh lime juice
• 1/4 cup toasted sliced almonds
• pinch flaky sea salt
• for garnish fresh mint leaves

Instructions

1. 1Preheat a grill or grill pan to medium-high heat so the grates are hot enough to mark fruit quickly without burning.
2. 2Halve and pit the nectarines, then lightly brush the cut sides with oil so they release cleanly and caramelize.
3. 3Place the nectarines cut-side down on the grill and cook 3 to 4 minutes without moving until deep grill marks appear and the fruit softens slightly.
4. 4Flip and grill the skin side another 1 to 2 minutes just to warm through, then transfer to a plate.
5. 5While the fruit rests, warm the hot honey with the chili crisp and lime juice in a small saucepan over low heat for 1 minute, stirring until the sauce is pourable and fragrant.
6. 6Scoop vanilla ice cream into four bowls.
7. 7Slice or leave the grilled nectarine halves whole and nestle them beside or on top of the ice cream while still warm.
8. 8Spoon the hot-honey chili sauce generously over the fruit and ice cream so it pools and starts to melt the edges.
9. 9Scatter toasted almonds and a tiny pinch of flaky salt over each sundae, then finish with torn mint.
10. 10Serve immediately while the contrast of hot fruit, cold cream, and spicy-sweet sauce is at its peak.