Parkers Blue Ash Tavern Chef Joel Gergorcyk recently appeared on FOX 19 to teach Frank Marzullo how to grill peaches and make a delicious sundae. While they prepared the dish inside the studio, this recipe can be completed outside on your grill.
Here’s Chef Joel’s Grilled Peach Sundae recipe that serves four people:
2 ea. Ripe Peaches
2 Tbl. sugar
1 Tbl. fresh squeezed lemon juice
Pinch of Kosher Salt
4 scoops vanilla ice cream
2 Tbl. Raspberry Coulis
1 ea. mint sprig
Peel the peaches, cut them in ½ and remove the pit.
Toss the peaches with the lemon juice, kosher salt and sugar.
Place on a grill under medium high heat cored side down.
Allow to cook for two to three minutes until grill marks are evident.
Turn and cook for another four to six minutes until the peach is tender to the touch.
Place in a flat bottom bowl with cored side up and place a scoop of ice cream directly in the middle.
Drizzle a ½ tablespoon of raspberry coulis over the top of the ice cream and garnish with a mint sprig
To prepare the raspberry coulis place 1 cup of fresh or frozen raspberries with 1 cup of sugar in a saucepan and bring to a simmer. If using fresh add ½ cup of water during this process. Remove from heat puree in a blender and strain. Cool before serving.