Grilled Cantaloupe with Peach Agrodolce

  • Serves

    serves 6

  • Cook

    20 minutes


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.

What You Will Need


For the Peach Agrodolce

  • 1 cup sugar
  • 14 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
  • 14 cup olive oil
  • 1 pint blueberries
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup torn basil leaves, for garnish


Step 1

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.

Step 2

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.

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.