Grilled Stone Fruits and Ice Cream with Amontillado

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Grilled Stone Fruits and Ice Cream with Amontillado 
 
This simple, grilled, seasonal dessert recipe brings together the ripe, fresh flavor of stone fruits (peaches, plums, and apricots) with the rich, nutty, and aromatic flavors of Castillo de Canena sherry-cask aged extra virgin olive oil. This fruity, herbal EVOO is aged in oak barrels that previously held Amontillado sherry. The result is a beautiful infusion of bright, fruity olive oil with notes of vanilla and toasty oak. To highlight those vanilla and baking spice elements, we seasoned the grilled fruits with cinnamon, nutmeg, and cardamom, and served them with hearty scoops of vanilla ice cream. A delightful, sweet, summer treat, perfect for casual after dinner desserts or for entertaining. 
 
Serves 4 
 
Ingredients: 
 
2 each (225g) fresh peaches, quartered 
2 each (120g) fresh plums, quartered 
3-4 each (120g) fresh apricots or pluots, quartered 
2 tablespoons (30ml) Castillo de Canena Amontillado Olive Oil, plus extra for drizzling 
2 tablespoons (30ml) honey 
½ teaspoon (1g) ground cinnamon 
¼ teaspoon (.5g) ground nutmeg 
¼ teaspoon (.5g) ground cardamom 
Pinch of sea salt 
2 cups (450g) vanilla ice cream 
½ cup (55g) granola 
2 tablespoons (25g) candied ginger, chopped 
4-6 fresh mint sprigs 
 
Instructions 
  1. Preheat a grill or grill pan over medium heat. 
  2. While the grill is preheating, drizzle the peaches, plums, and apricots with olive oil and honey. Season the fruit with cinnamon, nutmeg, cardamom, and salt, gently toss to coat. 
  3. Once hot, place the seasoned fruit on the grill, and cook for 2-3 minutes, flipping occasionally, until lightly charred and tender. 
  4. Remove the fruit from the grill and divide between bowls. Top the grilled fruit with scoops of ice cream and sprinkle with granola and candied ginger. 
  5. Garnish with fresh mint sprigs before serving. Drizzle the dish with additional olive oil if desired. 
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