Grilled Stone Fruit Sundae Bar

Serves 6 · 20 min prep · 10 min cook

Ingredients

• 4 medium ripe peaches
• 3 medium ripe nectarines
• 3 medium ripe plums
• 2 tbsp neutral oil
• 3 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1.5 quarts vanilla ice cream
• 2 cups whipped cream
• 1/2 cup toasted sliced almonds
• 1/4 cup honey
• 1/4 cup fresh mint leaves
• 1/2 cup graham cracker crumbs
• 1/4 tsp kosher salt

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well so fruit won’t stick. Halve the stone fruit, remove pits, and lightly brush cut sides with oil so they caramelize instead of scorching.
2. 2Stir brown sugar, cinnamon, and salt together in a small bowl. Sprinkle the mixture evenly over the cut sides of the fruit so a light crust forms while grilling.
3. 3Place fruit cut-side down on the hot grates. Grill without moving for 3 to 4 minutes until deep grill marks appear and the sugar begins to bubble and smell caramelized.
4. 4Flip fruit carefully with tongs and grill skin-side down another 2 to 3 minutes until flesh is tender but still holds shape—look for slight wrinkling and juices starting to pool.
5. 5Transfer grilled fruit to a cutting board and let cool 5 minutes so juices settle. Slice into thick wedges and arrange on a large platter or sheet pan for the sundae bar.
6. 6Set out bowls of vanilla ice cream, whipped cream, toasted almonds, honey, mint, and graham cracker crumbs in separate serving dishes so guests can build their own.
7. 7Scoop ice cream into individual bowls or cups. Top generously with warm grilled fruit wedges so the ice cream softens slightly at the edges.
8. 8Drizzle honey over each sundae, add a dollop of whipped cream, and finish with almonds, a sprinkle of graham crumbs, and torn mint leaves. Serve immediately while fruit is still warm and ice cream is cold.