There’s no denying that baklava is great on its own, but it’s over-the-top sensational when combined with peaches and ice cream in the guise of a sundae. In honor of outdoor cooking season, we’ve grilled the peaches to add some flavor. Swap them out for roasted pears or apples during fall or winter.
What to buy: We’ve developed our own baklava recipe, but there’s nothing wrong with buying some from the store; just make sure it’s good quality.
Ouzo is a clear, slightly sweet, anise-flavored liqueur from Greece, available at Greek markets and some liquor stores.
Go for an ice cream that complements the flavors of the baklava and fruit without stealing the spotlight. We like this dish with any of the following: vanilla bean, cinnamon, honey, caramel, or goat cheese ice cream, or even plain Greek yogurt.
Game plan: For a slacker solution, use store-bought baklava and ice cream.
6 tablespoons ouzo or other anise-flavored liqueur, for garnish (optional)
Heat a charcoal or gas grill to medium (about 350°F) and rub the grill with a towel dipped in oil. Halve and pit the peaches.
When the grill is heated, place peaches cut side down on the grate and grill, undisturbed, until they have grill marks and are slightly softened, about 3 minutes. Rotate peaches 90 degrees and continue grilling until the skin shrivels a bit and the flesh becomes tender, about 3 minutes more. Remove from the grill.
To assemble the sundaes, place one grilled peach half in each serving dish and top with a large scoop of ice cream. Crumble 1 piece of baklava over the top and, if desired, drizzle with 1 tablespoon of the ouzo. Serve immediately.