Peach cobbler is one of those classic American desserts that evokes nostalgic feelings of summertime, when juicy peaches are in season. Love peach cobbler though we do, it’s a bit complicated, which is why we’re so excited about this Glorioso peach sundae from award-winning chef Lisa Dahl.
The sundae is similar to a Brown Betty, but instead of apples and cinnamon, peaches are the star of the dish. The sundae calls for grilled peaches to bring out their natural sweetness. Then they’re topped with vanilla ice cream and drizzled with olive oil and a balsamic vinegar reduction, and topped off with some cookie crumbles (which is just so much simpler than the crumbles of a cobbler).
One key to success: use ripe peaches, but make sure they’re not overly ripe; you want them firm and fragrant, but easy to cut.
Other than that, dig in, enjoy and let those nostalgic summertime memories flood in.
Recipe courtesy of Lisa Dahl via The Food Channel.
- 1 firm but ripe organic peach
- 1-2 scoops vanilla bean gelato
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon high-quality balsamic reduction
- For topping amaretto cookies, or favorite Italian cookie crumbled
- 1 Cut peach into 6 slices. Lightly spray peaches with olive oil to prevent sticking. Feel free to use a cast iron grill pan if needed (make sure pan is well heated).
- 2 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.
- 3 Scoop 1 or 2 scoops of your favorite vanilla bean gelato into the center of a favorite bowl. Arrange peaches in a sunflower shape around the mound.
- 4 Pour olive oil over gelato and drizzle edges of peaches with balsamic reduction. To finish, crumble Italian cookies over dessert for that added crunch and enjoy the pure ecstasy from the simplicity of grilled summer flavors.