Grilled Brown Butter Peach and Pineapple Sundaes
This summer, I wanted to come up with a recipe that you can make completely on the grill outside. You can definitely grill it indoors if that’s more your jam, though. Whether you’re entertaining outdoors or on a camping trip this is the recipe for you. These Grilled Brown Butter Peach and Pineapple Sundaes are the ultimate late summer treat. Grilled peaches and pineapple are brushed with brown butter and served alongside ice cream, whipped cream and a brown butter streusel. They’re like a grown up sundae that you’ll want to make again and again all season long.
Don’t want to make streusel? You can omit it and just toast up some walnuts or pecans, give them a chop and sprinkle those on the sundaes instead. It’s really just about adding a bit of crunchy texture to it. Some crushed up gingersnaps would also be delicious.
Grilled Brown Butter Peach and Pineapple Sundaes
Equipment
- Grill or grill pan
- Pastry Brush
- Ice cream scoop
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon fresh ground nutmeg
- 1/4 cup rolled oats
- 1/4 cup chopped walnuts or pecans (optional)
- 2 ripe peaches cored and sliced
- 1/2 ripe pineapple cored and sliced
- 1.5 qt vanilla or honey graham ice cream
- 1 cup sweetened whipped cream
Instructions
- Preheat an outdoor grill or stove-top grill pan over medium-high heat.
- Place the butter in a heat-safe ramekin or small skillet and set on the hot grill. Cook, stirring often, until the butter has browned, about 8 to 10 minutes. Note: If making this indoors with a stove-top grill pan, just brown the butter in a skillet on the stove over low heat. Remove and allow to cool slightly.
- To make the streusel, in a medium bowl, combine the flour, granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg. Add 4 tablespoons of the browned butter and stir until the mixture resembles coarse crumbs. Stir in the oats and nuts, if using. Cut a large piece of aluminum foil, fold it in half and then crimp the edges up to create a make-shift dish. Transfer the streusel to the foil and spread out evenly. Set aside.
- Brush the sliced peaches and pineapple on both sides with the remaining browned butter, saving some for when the fruit finishes cooking.
- Place the foil with the streusel on one side of the hot grill. On the other side, arrange the fruit in a single layer. Cook until the fruit develops grill marks and softens slightly, about 3 to 4 minutes per side. Cook the streusel, stirring often, until golden brown, about 8 to 10 minutes. Transfer the fruit and streusel onto a baking sheet or platter. Brush the fruit with the remaining browned butter, pour the streusel into a dish and set both aside to cool slightly. Once cooled, slice the fruit into large chunks.
- To assemble the sundaes, scoop the ice cream into individual serving dishes. Top each with fruit, whipped cream and streusel. Serve immediately and enjoy!
