Grilled Cantaloupe with Peach Agrodolce
In this elegant dessert, cantaloupe is grilled until it caramelizes and is then dressed with agrodolce, a sour-sweet Italian sauce made by reducing vinegar and sugar. Get the recipe for Grilled Cantaloupe with Peach Agrodolce ». Photography by Drew Anthony Smith
This elegant dessert from Underbelly‘s Chris Shepherd is dead-simple to make: Cantaloupe is grilled until it caramelizes and is then dressed with agrodolce, a sour-sweet Italian sauce made by reducing vinegar and sugar. The finished agrodolce will keep in the refrigerator for up to one week; use it on meats, grilled fruit, and ice cream.
Featured in: A Houston Cookout with a Far East Reach
What You Will Need
Yield: serves 6
Time: 20 minutes
Ingredients
For the Peach Agrodolce
- 1 cup sugar
- 1⁄4 cup apple cider vinegar
- 2 peaches, peeled, pitted and diced
For the Grilled Cantaloupe and Serving
- 1 large cantaloupe, peeled, halved, and seeded, cut into 1/2-inch-thick slices
- 1⁄4 cup olive oil
- 1 pint blueberries
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup torn basil leaves, for garnish
Instructions
- Bring sugar, vinegar, and peaches to a simmer in a 2-qt. saucepan over medium; cook until peaches are softened and liquid is reduced by half, 10–12 minutes. Set agrodolce aside.
- Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Toss cantaloupe with oil and, working in batches, grill, turning once, until charred all over, 10–12 minutes; transfer to a serving platter with blueberries. Drizzle with agrodolce, season with salt and pepper, and garnish with basil.
