Grilled Peach Sundaes with Chili-Honey Caramel

Grilled peaches bring smoky summer sweetness to this playful sundae, a backyard twist on classic ice-cream sundaes. Chili-honey caramel adds glossy heat over vanilla, with toasted pecans and mint for crunch and cool contrast.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 58g carbs
• 21g fat
• 4g fiber

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Ingredients

• 4 large ripe peaches
• 1 tbsp neutral oil
• 1/3 cup honey
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp chili crisp or red pepper flakes
• 1/4 tsp kosher salt
• 4 cups vanilla ice cream
• 1/2 cup toasted pecans
• for garnish fresh mint leaves

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly.
2. 2Halve and pit the peaches, then brush the cut sides lightly with oil so they do not stick.
3. 3Place peaches cut-side down on the hot grates and grill undisturbed until deep char marks appear and the flesh softens slightly, 3 to 5 minutes; flip and grill the skins just 1 minute more, then transfer to a plate.
4. 4While the peaches cool slightly, combine honey, cream, and butter in a small saucepan over medium heat.
5. 5Bring the mixture to a gentle simmer, stirring constantly, until it thickens enough to coat the back of a spoon, about 4 to 6 minutes.
6. 6Stir in the chili crisp and salt, then remove from heat; the sauce should taste sweet-heat and glossy.
7. 7Slice the warm grilled peaches into thick wedges.
8. 8Place generous scoops of vanilla ice cream in four bowls, arrange peach wedges over the top, and drizzle generously with the warm chili-honey caramel.
9. 9Scatter toasted pecans over each sundae and finish with torn mint leaves.
10. 10Serve immediately while the peaches are still warm and the ice cream begins to melt into the spicy caramel.