Grilled Peaches with Gelato & Maple Bourbon Caramel

Serves: 6

Fiasco Madagascar Vanilla Bean Gelato
Crushed lady fingers or almond amaretti cookies
Ontario peaches, halved and pitte
Salt, to taste                              


Maple Bourbon Caramel


¾ cup 
White sugar
6 tbsp.
¼ cup
35% Cream
1 ½ oz.
½ tbsp
Madagascar vanilla




  1. Heat water and sugar over medium-high heat in a flat bottom pan, until golden.
  2. Remove from heat, let rest for 2 minutes and add cream while whisking (this will boil vigorously; be careful). 
  3. Whisk in vanilla and bourbon.
  4. Pre-heat outdoor grill or cast-iron grill pan to medium-high.
  5. Brush cut side of peaches with olive oil and sprinkle with salt. Grill cut side down, over medium heat, for 4 to 5 minutes, until grill marks appear. Flip the peaches and cook until tender, 4 to 5 minutes. 



  1. Place a half grilled peach in the center of the bowl, cut side up.
  2. Top with a quenelle of gelato.
  3. Generously sprinkle with crushed cookies.
  4. Drizzle with maple bourbon caramel.



If you’re strapped for time, replace maple bourbon caramel with Stonewall Kitchen’s Sea Salt Caramel.

If you’re not a quenelle pro, your ticket to quenelle-dom is an oval ice cream scoop. Shh… your secret’s safe with us.

    Complete this menu with:

    Wagyu Beef Frankfurters Topped 3 Ways

    Charred Summer Corn with Maple Infused Butter