Grilled Summer Peaches

Voorbereiding

Ripe peach wedges get the grill treatment in this gorgeous summery dessert. A sangria-inspired wine syrup, tart Greek yogurt, and crunchy hazelnuts dress up the sweet caramelized fruit. While peaches are the star here, other stone fruits can be used if preferred – just make sure whatever you use is ripe but still slightly firm so that the fruit doesn’t fall apart on the grill. 

*This recipe originally ran in the US on HexClad.com.

1. In a HexClad 2QT/2 L Hybrid Saucepan, combine wine, tangerine juice, brandy, lemon juice, ⅓ cup/130 grams sugar and basil stems. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until reduced to ⅓ cup/80 ml and the syrup looks like dark honey, about 15-20 minutes. Remove from heat. 
2. Reserve a small handful of basil leaves for garnish, then add remaining leaves to the hot syrup and stir until wilted. Strain the syrup through a fine-mesh sieve set over a medium bowl; use the back of a spoon to press down on basil to extract as much flavor as possible, discard solids. Cool for at least 30 minutes. Syrup will thicken as it cools. 
3. Place a HexClad 12" Hybrid BBQ Grill Pan onto a charcoal or gas grill and preheat over medium-high heat. In a large bowl, toss peaches with the oil and remaining 2 teaspoons sugar. 
4. Arrange a third of the peaches cut-side-down in a single layer onto the preheated grill topper and grill until charred in spots and lightly caramelized, about 3 minutes. Turn and grill until lightly caramelized and tender but not mushy, about 3 minutes. Repeat with remaining two batches of peaches.
5. Remove from grill and cool slightly. Serve grilled peaches over scoops of gelato, top with crumbled waffle cone, almond, and torn remaining basil leaves. Drizzle with syrup.

MAKE AHEAD The syrup can be refrigerated for up to 2 weeks (let come to room temperature before using).

NOTES For a booze-free version of the syrup, replace the rosé and brandy with 1 cup of cran-grape juice and reduce the sugar to 2 tablespoons.