Honey-Roasted Peach Sundaes

Honey and ripe peaches have long been a late-summer pairing, and roasting them deepens both into something jammy and caramelized. Spooned warm over vanilla ice cream with toasted almonds and flaky salt, the sundae feels simple yet special.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 48g carbs
• 12g fat
• 4g fiber

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Ingredients

• 4 medium ripe peaches
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon zest
• 1 pint vanilla ice cream
• 1/4 cup toasted sliced almonds
• 8 leaves fresh mint leaves
• 1/4 teaspoon pinch flaky sea salt

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Halve the peaches, remove the pits, and arrange the halves cut-side up on the sheet.
2. 2In a small bowl whisk together the honey, vanilla extract, and lemon zest until smooth and fragrant. Spoon or brush the honey mixture generously over the cut surfaces of each peach half, letting a little drip into the cavities.
3. 3Roast the peaches for 18–22 minutes until the flesh is tender when pierced with a knife and the edges look caramelized and glossy. The kitchen should smell sweetly of cooked stone fruit.
4. 4While the peaches roast, toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, shaking often, until golden and fragrant; transfer to a plate to cool.
5. 5Remove the roasted peaches from the oven and let them cool on the sheet for 5 minutes so they are warm but not scorching hot.
6. 6Place one warm peach half in each serving bowl. Scoop a generous ball of vanilla ice cream into the cavity of each peach.
7. 7Drizzle any remaining honey juices from the baking sheet over the ice cream. Sprinkle toasted almonds and a tiny pinch of flaky sea salt on top.
8. 8Tuck two fresh mint leaves beside each sundae for aroma and color. Serve immediately while the contrast of warm fruit and cold ice cream is at its peak.