Grilled Peaches with Vanilla Ice Cream and Pomegranate Balsamic
8
15
minutesSummer Peaches never had it so good! As it hits the grill grates, this stone fruit will caramelize a bit and release its sugary juices. Top the grilled peaches with vanilla ice cream, a sprinkle of Sel Gris and a drizzle of our sweet, syrupy Pomegranate Balsamic. Five ingredients never tasted so complex. Amazing!
Sel Gris is a French sea salt that forms beneath the cap of Fleur de Sel. It’s mineral rich due to the clay deposits where it forms just off the coast. It has a delicious briny flavor and amazing crunch. We turn to if often for finishing desserts. You don’t need much. Just a sprinkling to contrast with the rich flavors and sweetness.
Ingredients
4 ripe peaches, halved and pitted
Softened butter
Vanilla Ice Cream
Sel Gris for finishing
Instructions
- Heat a grill to medium heat – 350°F.
- Wrap the peach halves in a foil packet and add in the butter. Place on the grill so that the peaches cook a bit and soften. Check after 10 minutes. A sharp knife should press through easily.
- Remove from the foil and turn up the heat. Brush with additional butter, and grill cut side down until you see golden brown grill marks – about 3 minutes.
- Move the peaches to serving dishes, cut side up. Top with vanilla ice cream, sprinkle with a little Sel Gris and drizzle with Pomegranate Balsamic.
