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+ servings

Grilled Peach Sundae

Fresh peaches are grilled and served with cinnamon butter, vanilla bean ice cream, and homemade cinnamon granola
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 sundaes

Ingredients

For the sundaes:

  • 4 large peaches halved
  • 1 quart vanilla bean ice cream
  • cinnamon butter (recipe below)
  • cinnamon granola (recipe below)
  • canola or vegetable oil for grilling

For the cinnamon butter:

  • 1/2 stick butter salted, softened
  • 1/2 tablespoon + 1 teaspoon granulated sugar
  • 1/4 teaspoon ground cinnamon

For the cinnamon granola:

  • 2 cups old-fashioned oats not instant!
  • 1/2 cup sliced almonds
  • 1/2 cup chopped pecans
  • 3 tablespoons canola oil
  • 1/8 teaspoon salt
  • 1/4 cup honey
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract

Instructions

For the granola:

  • If using the homemade granola, you'll want to start that first to give it time to cook. Preheat oven to 300 degrees.
  • Add nuts and oats to a large bowl. In a separate small bowl, add the oil, salt, honey, cinnamon, and vanilla extract and whisk together. Pour mixture into bowl with oats and nuts. Stir together until well-mixed.
  • Pour granola onto large baking sheet and spread evenly into one layer. Bake 12 minutes and remove. Stir mixture and return to oven for another 12-15 minutes, until the mixture is golden brown. Remove from oven to cool.

For the cinnamon butter:

  • Add ingredients together in a small bowl and mixture together with a spoon. Set aside while we grill the peaches.

For the sundaes:

  • Preheat grill (or grill pan) to medium heat. When the grill is really hot, brush grill and the cut-side of the peaches with oil so they do not stick. Place cut-side down onto grill. Cook until the tops of the peaches become tender and warm to the touch, about 7-10 minutes. To ensure great grill marks, do not disturb the peaches.
  • Once peaches are cooked, remove from grill and arrange cut-side up. Spoon cinnamon butter into the center of each one. Place each half into a bowl and scoop 1/2 cup vanilla ice cream over each half. Top with cinnamon granola and serve immediately.

Notes

Grilled peach recipe adapted from High Heels and Grills
Excess granola can be stored in a storage bag once cooled. Best eaten within one week.