Grilled Peach Sundae
Fresh peaches are grilled and served with cinnamon butter, vanilla bean ice cream, and homemade cinnamon granola
Servings: 8 sundaes
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
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 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.
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.