Sugared Peaches with Candied Ginger Ice Cream

Name: Sugared Peaches with Candied Ginger Ice Cream
Total time: PT-496086H5M26S
Ingredients: 1 pint vanilla ice cream, softened just a bit; 1/4 cup chopped candied ginger; 2 or 4 ripe peaches, depending on their size; 4 tablespoons (1/2 stick) butter, melted; 1/4 cup Demerara sugar, or more as needed; Fresh mint sprigs for garnish

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Makes 4 servings 1x

Time 30 to 40 minutes

Units Scale

Ingredients

1 pint vanilla ice cream, softened just a bit
1/4 cup chopped candied ginger
2 or 4 ripe peaches, depending on their size
4 tablespoons (1/2 stick) butter, melted
1/4 cup Demerara sugar, or more as needed
Fresh mint sprigs for garnish

Instructions

Put the ice cream and ginger in a bowl and mash together with a wooden spoon until the ginger is mixed throughout the ice cream. This can be done several days ahead; put it back in the ice cream container and freeze at least a couple hours.
If using a gas grill, heat it for medium direct cooking. If using a charcoal grill, after taking dinner of, add more coals if necessary and close the lid until you’re ready to cook. In either case, clean the grates.
When you’re ready for dessert, cut the peaches in half through the stem end and remove the pits. Brush with the melted butter. Put the sugar on a plate and dredge the cut side of each peach in it.
Put the peaches on the grill directly over the fire, cut side up. Close the lid and cook until they soften, 10 to 15 minutes depending on their size and ripeness. Turn them cut side down and cook until the sugar caramelizes to a golden brown, 2 to 5 minutes. Transfer to a platter. To serve, put the warm peaches on plates or in dessert bowls, cut side up. Divide the ice cream between them, or pass the ice cream at the table. Garnish with the mint.

– Recipe from How to Grill Everything

Recipe variations

Honeyed Nectarines with Toasted Almond Whipped Cream
Omit the gingered ice cream, butter, and Demerara sugar. Instead, put 1 cup heavy cream in a bowl and whip to soft peaks with an electric mixer. Add 1 tablespoon granulated sugar and 1 teaspoon almond extract and continue to whip until incorporated. Refrigerate until you’re ready to serve. Substitute nectarines for the peaches and brush with 2 tablespoons honey before grilling. Serve the nectarines topped with a dollop of whipped cream and a sprinkle of toasted chopped almonds.

Brandied Plums with Candied Ginger Ice Cream
Substitute 4 plums for the peaches. Instead of the butter and sugar, whisk 1/4 cup red currant jelly and 2 tablespoons brandy together in a small saucepan over medium-low heat until smooth and melted. Brush the plums with the mixture and grill. Serve with the ice cream, drizzling any remaining glaze over the top.

Sugared Papayas with Brown Sugar Crème Fraîche and Cashews
Replace the gingered ice cream with 1/2 cup crème fraîche and 2 tablespoons brown sugar, whisked together. Substitute one 1 1/2- to 2-pound ripe papaya for the peaches. Peel with a paring knife or vegetable peeler, cut lengthwise into quarters, and scoop out the seeds. Brush all sides of the papaya with the butter, but sprinkle only the interior with sugar. To serve, dollop each piece of grilled papaya with some crème fraîche and sprinkle with chopped cashews.