Grilled Peach Sundae Board with Salted Caramel and Toasted Pecans

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 4 large ripe peaches
• 1 tbsp neutral oil
• 1 pint vanilla ice cream
• 1/2 cup store-bought caramel sauce
• 1/2 tsp flaky sea salt
• 1/2 cup pecan halves
• 1 tbsp brown sugar
• 1 tbsp butter
• 1 cup whipped cream
• optional garnish fresh mint

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Halve and pit the peaches, then brush the cut sides lightly with oil so they do not stick.
2. 2Grill the peaches cut-side down 3 to 4 minutes until deep grill marks appear and the fruit softens and caramelizes. Flip and grill the skin side 1 to 2 minutes more; transfer to a plate.
3. 3While the peaches grill, melt the butter in a small skillet over medium heat. Add the pecans and brown sugar and toss 2 to 3 minutes until the nuts are fragrant and glossy; tip onto parchment to cool.
4. 4Warm the caramel sauce gently in a microwave or small saucepan until pourable. Stir in flaky sea salt so it tastes balanced rather than flat-sweet.
5. 5Arrange the warm grilled peach halves on a large board or platter. Place scoops of vanilla ice cream beside or directly on the peaches so the fruit heat starts a slow melt.
6. 6Drizzle the salted caramel generously over peaches and ice cream. Scatter the candied pecans across the board and add dollops of whipped cream.
7. 7Finish with an extra pinch of flaky salt and mint leaves if using. Provide small bowls and spoons so everyone can build their own sundae from the board.
8. 8Serve immediately while the peaches are still warm and the ice cream is just beginning to soften; this contrast is what makes the dessert feel restaurant-level at home.