Before sweet, juicy peaches disappear for the season and we’re back to eating bananas and apples, Chef Lisa Dahl of Dahl Restaurant Group in Sedona offers a dessert recipe that’s simple to prepare and doesn’t heat up the kitchen.
Dahl likes this recipe because it’s sensuous and sweet, with a “smoky and sultry aspect to it.” Another plus? Peaches work well on the grill because they’re firm enough to keep their shape, but remain juicy under fire.
“You can make it for one person or for 50,” she says. “It has sizzling peaches and ice-cold gelato with olive oil poured over it, and [it is] finished with [a] balsamic reduction. It’s very fresh and easy, but still kind of a show-stealer.”
Glorioso Peach Sundae
1 firm but ripe organic peach
1-2 scoops vanilla bean gelato
1 tbsp. high quality extra virgin olive oil (EVOO)
1 tbsp. high quality balsamic reduction
Amaretto cookies or favorite Italian cookie crumbled (omit for a gluten-free version)
• This recipe is one of my favorites when peaches are at the height of season. Be sure to not use peaches that are overly ripe. You want them firm and fragrant, but easy to cut.
• Cut peach into 6 slices. Lightly spray peaches with EVOO to prevent sticking. Feel free to use a cast iron grill pan if needed (make sure pan is well-heated).
• Grill peach slices over medium flame to get a nice marking. With tongs, carefully flip until peaches are soft, with grill marks. The key to this dish is a grill surface that is nice and hot without scorching the peaches.
• Plop 1 or 2 scoops of your favorite vanilla bean gelato into the center of your favorite bowl. Arrange peaches in a sunflower shape around the mound. Pour olive oil over the gelato and drizzle the edges of the peaches with balsamic reduction. To finish, crumble Italian cookies over the dessert for that added crunch. Enjoy the pure ecstasy from the simplicity of grilled summer flavors.