Ingredients
Scale
- 4 ripe fresh peaches, halved and pitted
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Optional: a splash of bourbon or honey for extra flavor
- Vanilla ice cream, for serving
- Fresh mint leaves, for garnish
Instructions
- Start by washing and halving the peaches. Remove the pits and brush the cut sides with a little bit of olive oil or melted butter to prevent sticking. Set aside.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar, cinnamon, and vanilla extract, stirring constantly until the mixture turns into a smooth caramel sauce. For an extra flavor boost, add a splash of bourbon or honey if desired. Remove from heat.
- Preheat your grill to medium-high heat. Place the peach halves cut-side down on the grill and cook for about 4-6 minutes, until grill marks appear and the fruit begins to soften. Turn them over and brush generously with the caramel sauce. Continue to grill for another 2-3 minutes.
- Arrange the warm grilled peaches on a serving platter or individual plates. Top each with a generous scoop of vanilla ice cream. Drizzle more caramel sauce over the top and garnish with fresh mint leaves for a vibrant finishing touch. Enjoy immediately for the best experience.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- For a dairy-free option, serve with coconut ice cream or sorbet.
- Adding sea salt to the caramel enhances the sweet-salty contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 peach with ice cream
- Calories: 250 kcal Kcal
- Sugar: 30 g
- Sodium: 10 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg