Grilled Peach Sundae Recipe

Peaches: Fresh, ripe peaches are essential for this recipe. They should be halved and pitted before grilling.

Olive oil: Used to brush the peaches before grilling to prevent sticking and to add a subtle flavor.

Dairy-free vanilla ice cream: A creamy, plant-based alternative to traditional ice cream, perfect for those avoiding dairy.

Maple syrup: A natural sweetener that complements the grilled peaches and ice cream beautifully.

Chopped nuts: Optional, but they add a nice crunch and extra flavor to the sundae.

To enhance the flavor of the peaches, consider marinating them in a mixture of maple syrup and a splash of lemon juice for about 15 minutes before grilling. This will add a subtle sweetness and a hint of acidity, making the grilled peaches even more delicious.

• Peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them an excellent alternative for grilling.

• Olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and can withstand high grilling temperatures.

• Dairy-free vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is creamy and has a rich flavor that pairs well with grilled fruits.

• Maple syrup - Substitute with agave nectar: Agave nectar is a vegan-friendly sweetener with a similar consistency and sweetness level.

• Chopped nuts - Substitute with toasted seeds: Toasted seeds like pumpkin or sunflower seeds provide a similar crunch and nutty flavor without using nuts.

• Allow the grilled peaches to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled grilled peaches in an airtight container. If stacking, use parchment paper between layers to avoid sticking.

• Store the container in the refrigerator. The grilled peaches will stay fresh for up to 3 days.

• For longer storage, freeze the grilled peaches. Lay them on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze until solid, about 2-3 hours.

• Once frozen, transfer the grilled peaches to a freezer-safe bag or container. Label with the date and use within 2 months for the best flavor.

• To reheat, thaw the grilled peaches in the refrigerator overnight. Warm them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

• Store dairy-free vanilla ice cream in its original container, ensuring the lid is tightly sealed to prevent freezer burn. Keep it in the coldest part of the freezer.

• If you have leftover maple syrup, store it in a cool, dark place. Once opened, it can be refrigerated to maintain its quality.

• Chopped nuts should be stored in an airtight container in the refrigerator or freezer to keep them fresh and prevent rancidity.

• Preheat your oven to 350°F (175°C). Place the grilled peaches on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they are heated through but not mushy.

• For a quicker method, use a microwave. Place the grilled peaches on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 30-45 seconds, checking to ensure they don't overcook.

• If you have an air fryer, preheat it to 320°F (160°C). Arrange the grilled peaches in a single layer in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming.

• To reheat the dairy-free vanilla ice cream, simply let it sit at room temperature for about 5-10 minutes until it reaches a scoopable consistency. Avoid microwaving as it can melt unevenly.

• For the maple syrup, you can warm it gently in a small saucepan over low heat for about 1-2 minutes, or microwave it in a microwave-safe container for 10-15 seconds.

• If you have leftover chopped nuts, toast them lightly in a dry skillet over medium heat for 2-3 minutes, stirring frequently, to bring back their crunch and enhance their flavor.

• Grill: Used to cook the peaches, giving them a smoky flavor and beautiful grill marks.

• Grill brush: Essential for cleaning the grill grates before cooking to ensure no residue affects the peaches.

• Basting brush: Used to brush olive oil onto the peach halves for even coating.

• Tongs: Handy for flipping the peaches on the grill without damaging them.

• Cutting board: Provides a safe surface to halve and pit the peaches.

• Knife: Necessary for halving and pitting the peaches before grilling.

• Serving bowls: Used to serve the grilled peach halves with ice cream and toppings.

• Ice cream scoop: Helps in scooping out even portions of dairy-free vanilla ice cream.

• Measuring spoons: Ensures accurate measurement of olive oil, maple syrup, and optional chopped nuts.

• Small bowl: Useful for holding the olive oil while brushing it onto the peaches.

Preheat the grill: Preheat your grill while you prepare the peaches to save time.

Use a brush: Use a brush to quickly and evenly apply olive oil to the peach halves.

Multitask: While the peaches are grilling, scoop out the dairy-free vanilla ice cream to have it ready.

Prep toppings in advance: Chop the nuts and measure out the maple syrup ahead of time.

Cool slightly: Let the grilled peaches cool slightly while you set up the bowls to streamline assembly.