Toasted Coconut Snowball
Summertime and the livin’ is easy. Family, friends, favorite foods, cool refreshing drinks and sumptuous desserts keep the atmosphere at gatherings vibrant with happy sounds of laughter and great conv...
A little char and a faint kiss of smoke transform summer’s best fruit into a wow-worthy dessert. Use whatever fruit suits your fancy, but we prefer a seasonal mix of peaches, plums and apricots for a riot of summer color and flavor.
Ingredients
SERVINGS: 6-8
- 8–10 pieces of ripe stone fruit (peaches, apricots, plums and/or nectarines), halved and pitted
- 1/2 cup amaretto
- 1/4 cup peach brandy
- 6 tablespoons orange juice, divided
- 2 tablespoons orange zest
- 6 tablespoons honey
- Vanilla ice cream, to serve
- Fresh mint leaves and chopped toasted pecans, for garnish
Instructions
Pro tip: Freeze scoops of ice cream on a sheet pan to make serving quick and easy.
1. In a Ziplock bag, add fruit, amaretto, brandy and 4 tablespoons orange juice. Let marinate at room temperature 1 hour.
2. In a small bowl, stir together remaining 2 tablespoons orange juice, orange zest and honey. Set aside.
3. Heat a grill to medium-high heat. Place marinated fruit flesh-side down onto hot grill. Grill until slightly charred and just tender, about 4 minutes per side. Remove from grill and let cool slightly. Divide fruit among bowls; top with ice cream. Drizzle with orange-spiked honey; garnish with mint and pecans.
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