What better way to test out our new BBQ than by grilling… peaches?! No but seriously. That’s exactly what we did last weekend. An unexpectedly delicious combination, the charred brown sugar and butter coating resulted in an explosion of flavour. We got so excited about it that we started grilling other fruits too. We tried out some pineapple, and I can’t wait to try grilling bananas next. I’m telling you, if you haven’t tasted grilled fruit yet, you really haven’t lived. Tossed into a fish taco, cubed up in a salad, on little toothpicks with cheese… the BBQ takes fruit to a whole new level!
Alright, let’s get back to the peaches. So imagine this. Smoky sweet peaches. On top of vanilla ice cream. Drizzled with warm raspberry syrup. Topped off with fresh berries and a sprinkle of toasted slivered almonds.
Yeah. You know you want it.
This über summery dessert would look super cute all layered up in a mason jar, but I opted to serve it in crystal wine glasses instead, putting a fancy twist on a casual sundae. What a hit! I threw on a dollop of fresh whipped chantilly cream (I couldn’t help myself), and a dash of cinnamon. Perfection in a glass.
Now now, I can’t take all the credit. Though the cinnamon was my idea, the whole recipe actually comes from Canadian Living’s wonderful July issue, on newsstands today! But just for you, loyal readers, I’ll include a link to the recipe below so that you can try it out yourself. It’s quick and easy, and looks as fab as it tastes. Throwing together a last minute brunch and don’t have time to make the raspberry syrup? Don’t fret. Some store bought jam would work in it’s place! Oh, and take my advice, top it with a dash of cinnamon. It brings all the flavours together so nicely.
Peach pit removal tip: to remove peaches from the pits, slice down the middle and twist while the skins are still on. If your peaches are ripe enough, the pit should come out without much fuss!
For the full recipe, click here.
