It's officially summer break and temperatures are rising. Cool down with this Salted Caramel Affogato Dessert!
I’m one of those strange people that doesn’t need to have coffee/caffeine in the morning but I love to start my day with a decaf latte or cappuccino.
And I do just that almost daily, thanks to my beloved Nespresso espresso maker and Aeorccino milk frother (note: this is an affiliate link.) But this time of year, I make the switch to the iced coffee drinks, which brought affogato to mind.
Affogato is a simple but oh-so-good Italian dessert that usually features a scoop of vanilla gelato with a shot of espresso poured over top. I’ve been thinking about it since my pal Robin of Robinsbite shared her Coffee Ice Cream Affogato recipe last year. And since cold coffee drinks are currently in my rotation, I took a stab at developing a seasonal version of this sweet treat.
Now, I’m not claiming that this is the healthiest dessert around but I did make the portions a bit smaller, used only a tablespoon of caramel per serving and added some fruit. With stone fruit season approaching, I landed on peaches but you could use any kind you’d like such as apricots, nectarines or plums.
The extra steps of making the salted caramel and grilling the peaches are totally worth it in my book but you could always use a jarred caramel sauce and raw chopped peaches to make it a 5 minute vs. 20 minute dessert.
Cool down with this Salted Caramel Affogato Dessert via @tspbasil for @healthyaperture Tweet this
Salted Caramel Affogato with Grilled Peaches
- 1 large peach, pitted and sliced thinly
- 2 teaspoons olive oil
- 1/3 cup whole or 2% milk
- 2 tablespoons maple syrup
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter
- 1 1/2 cups vanilla gelato or ice cream
- 3 shots espresso or 1/2 cup brewed coffee
Heat grill or grill pan over medium heat coated with spray.
Brush peach slices with oil and place on grill, oil side down. Grill for a few minutes on each side (until grill marks show) and then brush with remaining oil. Flip and cook for a few more minutes. Remove from grill and cool slightly. Chop into bite size pieces.
While peaches are grilling, make salted caramel by whisking together milk, maple syrup, vanilla extract and salt in a small pot.
Place over medium heat and add butter. Whisk occasionally until mixture starts to boil. Lower to medium heat (just under a simmer), and whisk often for about 15 minutes or until mixture is reduced to about half the original amount. (Note: if caramel cools before you use it and becomes too thick, whisk in another few teaspoons of milk to get it to a pourable consistency.)
To assemble affogato desserts, add ½ cup gelato to three dishes. Divide grilled peaches among each dish and drizzle with salted caramel. Pour espresso or coffee over each dessert and serve immediately.