Mexican Chamoy-Grilled Peach Sundaes

Chamoy, Mexico’s tangy-sweet chile fruit sauce, turns summer stone fruit into something playful and bright. Grilled peach halves get a chamoy-lime glaze, then crown vanilla ice cream with tajín crunch and mint.

Serves 4 · 12 min prep · 8 min cook

Estimate for one serving

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

Every recipe here is free to read.

Ingredients

• 4 medium ripe peaches
• 1 tbsp neutral oil
• 3 tbsp chamoy sauce
• 1 tbsp fresh lime juice
• 1 tsp tajín or chili-lime seasoning
• 2 tbsp honey
• 1 pint vanilla ice cream
• 1/4 cup crushed chile-lime chips or pretzels
• optional garnish fresh mint leaves

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F, and oil the grates lightly so the fruit will not stick.
2. 2Halve the peaches and remove the pits; brush the cut sides lightly with oil.
3. 3Place the peach halves cut-side down on the hot grill and cook undisturbed for 3 to 4 minutes until deep grill marks appear and the fruit softens slightly.
4. 4Flip the peaches and grill the skin side for another 2 minutes just to warm through; they should smell caramelized and look juicy.
5. 5Transfer the grilled peaches to a cutting board and let them cool for 2 minutes so they are easier to handle.
6. 6In a small bowl whisk together the chamoy, lime juice, tajín, and honey until a glossy, tangy-sweet sauce forms.
7. 7Slice each grilled peach half into thick wedges while still warm.
8. 8Scoop vanilla ice cream into four bowls or glasses, creating a generous base.
9. 9Arrange the warm peach wedges over the ice cream so some melt into the cream.
10. 10Drizzle the chamoy-honey sauce liberally over the fruit and ice cream, letting it pool at the bottom.
11. 11Sprinkle the crushed chile-lime chips over the top for salty crunch and extra spice.
12. 12Finish with a few torn mint leaves if using and serve immediately while the contrast of hot fruit and cold ice cream is dramatic.