GRILLED PEACHES with VANILLA SPICED GELATO and MANGO SRIRACHA CARAMEL

image SERVES 8 (HALF A PEACH EACH)

We served this dessert to Martha Stewart in May of 2013 and she absolutely loved it. Walter Robb, the co-CEO of Whole Foods Market, had a dinner party in Austin, and Martha was the guest of honor. Mango Sriracha Caramel, the real star of the dish, adds a spicy, sweet, savory, and bright finish. The ultimate flavor bomb. The caramel, paired with grilled ripe peaches and spiced gelato, hits all the taste buds from every direction. It’s Martha-worthy!

3 tablespoons good-quality white balsamic vinegar

3 tablespoons agave syrup or other liquid sweetener

2 tablespoons hot water

1 tablespoon walnut oil or olive oil

Pinch of freshly ground star anise

4 ripe but not too soft peaches, halved and seeded

2 cups Vanilla Spiced Gelato (here)

½ cup Mango Sriracha Caramel (here)

image Heat a grill (or grill pan) to high heat.

image Whisk together the vinegar, agave, water, oil, and star anise. Using a pastry brush, brush the mixture on the flesh side of the peaches.

image When the grill is hot, reduce the heat to medium. Scrape the grill grate clean. Place the peaches flesh-side down on the grate and grill until nicely browned, about 3 minutes. Brush some glaze over the top as they cook. If you’re using a grill pan inside, make sure your fan is on or a window is open. There will be some smoke here.

Remove the peaches from the grill and set on plates. Serve each with ¼ cup gelato and a drizzle of the sriracha caramel.

OPTION

image Want some added crunch? Finish this dish with Ninja Nuts (here) or your favorite salted and roasted or candied nuts.

VANILLA SPICED GELATO

images 8 MAKES ABOUT 1 QUART

1 cup raw cashews

1 can (14 ounces) full-fat coconut milk

¾ cup nondairy milk

¼ cup agave syrup or other liquid sweetener

Seeds scraped from 1 split vanilla bean

½ teaspoon vanilla extract

½ teaspoon freshly grated ginger

½ teaspoon freshly ground black pepper

¼ teaspoon ground star anise

¼ teaspoon nutmeg

Pinch of sea salt

½ teaspoon guar gum

LOOK FOR GUAR GUM IN THE NATURAL FOODS SECTION OF THE GROCERY STORE.

image Soak the cashews overnight in water to cover. Drain and place in a high-speed blender. Add everything else except the guar gum and blend on high speed until smooth, 1 to 2 minutes. When smooth, continue blending and add the guar gum with the machine running (this prevents clumping). Blend for a few seconds.

image Freeze the mixture in an ice cream maker, following the manufacturer’s directions. (They’re all a little different. We love the simplicity of the KitchenAid frozen ice cream bowl attachment.) Pack into containers, cover, and freeze for up to 1 month.

OPTION

image For a wicked whipped cream, whip the gelato instead of freezing it. Add 1/3 cup additional nondairy milk to loosen it, then whip on medium-high speed until fluffy, 3 to 4 minutes; or whisk vigorously by hand, 5 to 6 minutes. The texture should be soft like shaving cream.