Grilled Cantaloupe with Peach Agrodolce

Houston, Chris Shepherd, Grilling, Cantaloupe
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.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.

What You Will Need

Grilled Cantaloupe with Peach Agrodolce
Grill fragrant, juicy cantaloupe and toss with a sweet and sour peach relish for an easy and elegant summer dessert.
Yield: serves 6
Time: 20 minutes

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

Instructions

  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.
  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.