good food + awesome travel & occasional odd bits

Grilled Peaches with Whiskey Caramel and Vanilla Ice Cream


Since we’re in the thick of summer weather, I bet not many folks are willing to turn on their oven these days. That’s perfectly acceptable and nobody understands not wanting to heat up the house better than me. However, I am willing to toss dessert on the grill. Chances are, many of you are grilling up a storm this summer too. I’ve got an easy crowd pleasing dessert for us that just needs a few minutes on the grill.

This has got to be one of the easiest desserts of the summer.It doesn’t require a lot of ingredients, preparation, or time. If you’ve got great quality peaches, store bought ice cream and a bit of caramel sauce, you’re half way there. Add granola for some extra texture or leave it out, totally up to you.




Grilled Peaches:

Yield: as many as you like

Fresh peaches (ripe but not too soft)

Whiskey caramel sauce, recipe here

Almond granola, recipe below


Almond Granola

2 cups old-fashioned oats (not quick cooking or instant)

¾ cup slivered almonds

2 tablespoons dark brown sugar

¼ teaspoon table salt (not Kosher)

¼ cup maple syrup

3 tablespoons grape seed oil

1 tablespoon water

Preheat oven to 275 degrees Fahrenheit. Line a sheet pan with parchment paper.

In a mixing bowl, combine all dry ingredients, set aside.

In a small saucepan, bring wet ingredients to a simmer. Pour over dry ingredients and mix thoroughly. Turn the mixture out onto the parchment lined sheet pan. Bake for 30 minutes. Rotate pan, mix the granola, and continue baking for another 15 minutes.

Let cool completely on the sheet pan. Granola will crisp up when it cools down. Store in an airtight container.

Prepare the Peaches:

Slice peaches in half and discard pits. Brush lightly with coconut oil and place on a grill, cut sides down. Grill just until peaches get their grill marks and then remove.

Serve immediately with whiskey caramel and granola.

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