4 ripe peaches, halved and pitted
Softened butter
Vanilla Ice Cream
Pomegranate Balsamic Vinegar
Sel Gris for finishing

Summer 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.


1.Heat a grill to medium heat - 350°F.
2.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.
3.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.
4.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.

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