Hot-Honey Charred Stone-Fruit Sundae Board

Serves 6 · 15 min prep · 10 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 48g carbs
• 22g fat
• 5g fiber

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Ingredients

• 2 ripe peaches
• 2 ripe nectarines
• 2 ripe plums
• 1 tbsp neutral oil
• 1 1/2 pints vanilla ice cream
• 1/4 cup hot honey
• 1/3 cup toasted sliced almonds
• 1 cup crushed shortbread cookies
• for garnish fresh mint leaves
• 1/2 tsp flaky sea salt
• 1 cup whipped cream

Instructions

1. 1Preheat a grill or grill pan to medium-high heat so the grates are hot and clean.
2. 2Halve and pit the peaches, nectarines, and plums; brush the cut sides lightly with oil.
3. 3Place the fruit cut-side down on the hot grill and cook undisturbed until deep grill marks appear and the fruit softens slightly, 3 to 4 minutes; flip briefly just to warm the skins, then transfer to a cutting board.
4. 4Let the fruit cool 2 minutes, then slice into thick wedges while still warm.
5. 5On a large board or platter, place scoops of vanilla ice cream in a loose row or cluster down the center.
6. 6Arrange the warm charred stone-fruit wedges and slightly over the ice cream so juices mingle.
7. 7Drizzle the hot honey generously over the fruit and ice cream so it pools in the crevices.
8. 8Scatter the toasted almonds and crushed shortbread cookies over everything for crunch.
9. 9Add dollops of whipped cream, tuck in fresh mint leaves, and finish with a light sprinkle of flaky sea salt.
10. 10Serve immediately with small bowls and spoons so everyone can build their own sundae from the board.