Everything’s Peachy with this Decadent BBQ-friendly Treat
By Haley Gray
Colorado peaches are finally here! The summer crop makes its season debut at the Boulder County Farmers Markets this week. Since the arrival comes just in time for Fourth of July barbecues, we’re kicking off peach season with a decadent, backyard-BBQ-friendly treat: grilled peach sundaes. Grilling peaches brings out their natural sugar and perfectly softens the flesh for this luscious dessert. Enjoy!
- Heat your grill to medium-low.
- Halve and pit your peaches.
- Scoop out a wider, deeper pit (this depression will hold your ice cream in place later on). Try to leave at least ¾-inch thickness of peach.
- Sauté peach scraps in butter over medium heat with a generous pinch of brown sugar and a teensy pinch of salt for two to three minutes, or until softened. (Add more or less sugar and salt to taste.) Set aside.
- Brush both sides of your peach halves with butter.
- Lay the halves over the flames and cover the grill. Cook for four to five minutes on each side, or until charred and softened.
Plate each half with a scoop of ice cream—I’m a sucker for a good vanilla bean, but you might try butter pecan, cinnamon sugar or even cookie dough.
For extra crunch, sprinkle with toasted pecans or walnuts. For extra sweetness, drizzle with caramel sauce or maple syrup.