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Recipe

Grilled Peaches with Maple-Cardamom Butter and Ginger Ice Cream

Servings: 6 to 8

Grilling stone fruits such as peaches and nectarines is easy as long as your fruit is just ripe but still firm. The flavor of warm grilled fruit is enchanting—especially when you enhance it with maple-cardamom butter. Serve the warm peaches with ginger or vanilla ice cream, sprinkled with chopped crystallized ginger.

Ingredients

  • 3 Tbs. unsalted butter
  • 1 Tbs. plus 1 tsp. pure maple syrup
  • 1-1/2 tsp. pure vanilla extract
  • 1/8 to 1/4 tsp. ground cardamom
  • Kosher salt
  • 3 or 4 firm-ripe peaches or nectarines, cut in half lengthwise and pitted
  • 1 Tbs. vegetable oil
  • 1 quart (or 1-1/2 pints) vanilla or ginger ice cream or frozen yogurt
  • 2 Tbs. finely chopped crystallized ginger (optional)

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 55
  • Sodium (mg): 85
  • Carbohydrates (g): 35
  • Fiber (g): 2
  • Sugar (g): 31
  • Protein (g): 4

Preparation

  • In a small saucepan, melt the butter over low heat. Remove from the heat, and add the maple syrup, vanilla, and cardamom (start with 1/8 tsp., taste, and add a bit more if you like). Add a big pinch of salt, and stir to combine.
  • Heat a medium (350°F to 375°F) charcoal or gas-grill fire. When the grill is hot (about 10 minutes), scrape the grill grate with a grill brush.
  • Put the peaches on a tray or baking sheet, and brush the cut sides with the oil. Arrange the peaches cut side down on the grill, and cook until grill marks form, about 4 minutes. (Try not to move the fruit for the first 3 minutes.) Rotate the peaches 90 degrees to make crosshatch grill marks, if you like, and continue cooking, 3 to 4 minutes.
  • Carefully remove the peaches from the grill using tongs and a spatula. (They will be soft and very warm—they do not need to be grilled on the skin side.)
  • Portion the ice cream into 6 to 8 shallow bowls. Add one peach half to each bowl. If necessary, gently reheat the maple-cardamom butter over low heat. Spoon the butter over the fruit in each bowl. Sprinkle with the crystallized ginger, if using.

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