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
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
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Instructions
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.
- 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.
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