I just read that August is the Sunday night of summer and I completely agree with this sentiment. Even in these strange times, the summer months are flying by! Before August gets away from us, I want to share this Grilled Peach and Pineapple Melba Sundae recipe with you. It is THE Summertime Sundae wrapped in fresh fruit and a sprinkle of our sea salt.

I was inspired by this Food & Wine Recipe that elevated the flavor of the fruit by grilling it for a smoky flavor finish. As I am not an outside grill whiz, I used a cast iron grill pan inside and the grill marks on the fruit came out fantastic. Now, I did take photos of the sundaes midday in August, so I had to move fast so that can my family could actually enjoy them. This is not the norm - ice cream sundaes on a Monday afternoon…but life is short and so is sweet summertime.

Stay healthy, well, and salty!

Grilled Peach and Pineapple Melba Sundaes

Yields: 6 servings

Inspired by a Food & Wine Recipe

Ingredients

• 12 ounces fresh raspberries

• 2 tablespoons granulated sugar

• 1 tablespoon fresh lemon juice

• Pinch of Newport Sea Salt pure flaky sea salt, plus more for serving

• 2 medium peaches, cut into thin wedges

• 2 (1/2-inch-thick) fresh pineapple slices

• 6 Crushed Gingersnap Cookies

• Good Vanilla Ice Cream

How to Make It

Step 1    

Preheat grill to high (450°F to 550°F). Layer 2 medium sheets of heavy-duty aluminum foil. Toss together raspberries and sugar on foil. Slide foil onto grill grate, and grill, uncovered, stirring once or twice, until juicy, about 8 minutes. Transfer raspberries and any juices to a blender, and let cool completely. Add lemon juice and a pinch of flaky sea salt; puree until very smooth. Transfer raspberry sauce to an airtight container, and refrigerate until chilled, about 30 minutes.

Step 2    

Meanwhile, grill peach wedges and pineapple slices, uncovered, until lightly charred, 3 to 4 minutes per side. Transfer to a work surface; let cool completely. Dice pineapple.

Step 3    

Decoratively layer ice cream, pineapples, peaches, and raspberry sauce in each of 6 (8-ounce) glasses. Sprinkle with crushed gingersnaps and flaky sea salt, and serve immediately. I added a sprig of basil to the top for an added pop of color!

 Make Ahead

The raspberry sauce and grilled pineapple and peaches can be prepared and refrigerated overnight.