Grilled Peach Split was inspired by a beautiful recipe and photo that jumped out at me from the pages of one of my favourite magazines. I’ve adapted the recipe to be entirely free of gluten and dairy so those on restricted diets can enjoy it, too.
It’s a special time each year when baskets of fresh peaches appear in our stores and markets. I enjoy just peeling and slicing them into a bowl to savour as they are without any additions.
The Original Grilled Peach Split
However, that changed when this recipe for a special peach dessert caught my eye in the September 2017 issue of Style at Home magazine. It’s one of my favourite Canadian decorating magazines. I’ve probably been a subscriber since the first issue! (Except for that brief time I canceled my decorating magazine subscriptions after we had completed building and decorating our house and I thought I was finished! Ha!)
This lovely dish impressed me as a great dessert to make for guests and a recipe that could easily be adapted for gluten-free and dairy-free requirements.
Assembling the Goodness
The dish begins with grilled peaches. And of course, they’re delightful!
Next, the magazine recipe calls for a scoop of frozen yogurt. You could also use a nondairy frozen yogurt or ice cream. I made a simple vanilla dairy-free ice cream in my ice cream maker. It’s a variation on the recipe for Chocolate Coated Toasted Almond Dairy-Free Ice Cream. If you’d like the recipe for the vanilla version, I’ll be happy to post it here on the blog for you.
Drizzled over the ice cream and peaches is a juicy blueberry sauce. I replaced the butter with coconut oil, and the result is beautiful!
Coconut Whipped Cream
You could certainly stop here and have a fabulous dessert. However, the magazine recipe goes on to top this with a dollop of whipped cream. I used coconut whipped cream. To make coconut whipped cream, chill a can of coconut milk or cream in the refrigerator overnight. Also chill the bowl and beaters with which you’ll be whipping it. When you’re ready for the magic to happen, carefully open the can and scoop off the solid matter from the top. You just whip this up in a bowl, with a few drops of maple syrup if you like, the same way you would whip dairy whipped cream.
Finally, sprinkle broken crumbs of gingerbread cookies over the whole concoction. I used the trial batch of a recipe that I’m working on for Christmas time. I think chopped nuts would work very nicely here, too.
This little video will guide you through the steps:
Do Ahead Prep
If you’re making Grilled Peach Split for guests – and I know you’ll want to – you can grill the peaches ahead of time, prepare the blueberry sauce even a day ahead, have your cream whipped and covered in the fridge for an hour or two, and your cookies crumbled. Then, it will be a simple matter to assemble this impressive treat!