Summer: Grilled Peaches With Honey-Rosemary Sauce And Vanilla Ice Cream

Pairs perfectly with 2013 Estate Riesling

Recipe By Chef Josh Silvers
Vanilla Ice Cream
1 cup whole milk
1 cup heavy cream
1⁄2 cup sugar
1 vanilla bean, split lengthwise
4 large egg yolks
Pinch of salt

Honey-Rosemary Sauce
1⁄3 cup honey
2 tablespoons unsalted butter
Grated zest and juice of 1 lemon
1⁄2 teaspoon minced fresh rosemary

4 peaches, halved and pitted
1 tablespoon canola oil
Salt to taste
Fresh raspberries, rosemary sprigs, and edible flowers for garnish

For the ice cream: In a medium saucepan, combine the milk, cream, and sugar. Scrape the seeds from the vanilla bean into the milk mixture, then add the pods. Cook over medium heat, stirring occasionally, until bubbles appear around the edges of the pan; remove from the heat. In a small bowl, whisk the egg yolks to blend. Gradually whisk about half of the hot milk mixture into the egg yolks. Return to the pan and whisk to blend. Cook, stirring constantly, over medium heat until thick enough to coat the back of  a spoon, 5 to 6 minutes; do not boil. Pour through a fine-mesh sieve into a bowl and let cool. Cover and refrigerate for at least 8 hours or up to 24 hours. Freeze in an ice-cream maker according to the manufacturer’s instructions.

For the honey-rosemary sauce: In a small saucepan, combine all the ingredients. Stir over medium heat until the butter is melted. Remove from the heat and let stand for 10 minutes to blend the flavors.

For the grilled peaches: Prepare a medium fire in a charcoal grill or preheat a gas grill to medium. Oil the grill grids. Brush the peaches with the oil and sprinkle lightly with salt.  Put the peaches on the grill, cut side down, and grill until marked, 2 to 3 minutes. Turn the peaches and brush the cut side with the honey-rosemary sauce. Cook, brushing 3 to 4 times with sauce, until grill-marked on second side, about 2 minutes more. Turn again, brush once more with sauce, and remove from the heat. To serve, place 2 peach halves on each of 4 dessert plates. Top with a scoop of vanilla ice cream, drizzle with honey-rosemary sauce, and garnish with raspberries and a rosemary sprig. Makes 4 servings


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