Your Go-to Summer Dessert

As of Memorial Day BBQ season has officially started.  I am not going to complain, one of the best parts of summer (other than a glistening tan) is it’s the perfect season to get everyone outside enjoying refreshing drinks, delicious food and of course great conversation.

This Memorial Day, I’m handling the desert and the drinks. My boyfriend can handle the burgers and hot dogs. When I think of summer sweet treats, I want fresh ingredients, but at the same time I want the desert to satisfy my sweet tooth. If you are the same way, I think your mouth will start to water (because mine did) once you see what I whipped up…grilled peaches filled with vanilla custard and topped with a blueberry balsamic reduction (AKA Peach Bowls).

Start with your custard:

  •  2 cups milk
  • 1 vanilla bean
  • 6 egg yolks
  • 1/4 cup white sugar
  • 1/8 tsp salt
  • 1 Tbs grated lemon zest

Cut the vanilla bean in half lengthwise and scrape out the seeds.  Put the seeds and the pod in a small saucepan with the milk.  Cook on low heat until the milk is scalded.  Discard the pod. 

In the top of a double boiler, beat the egg yolks until they are evenly blended.  Stir in the sugar and salt until blended.  Gradually pour in the scalded milk and mix together until smooth.  Cook over simmering water until the mixture is smooth and coats a spoon, stirring constantly.  Chill.  Fold in the lemon zest.  Keep in a jar in the refrigerator until ready to use or thickened (doesn’t hurt to make this ahead of time, one last thing to worry about).


In a separate saucepan reduce balsamic vinegar until thickened. Add ½ pint fresh blueberries, 1 Tablespoon corn syrup (or three tablespoons sugar) and allow mixture to cook down or until combined into a thick sauce.

Next, get four fresh peaches. Cut them in half and remove the pits. Then take a spoon and scoop out small section of the peach until the peach resembles a small bowl, leaving enough of the peach to keep it sturdy. Brush peach bowls with balsamic vinegar and place on a 400 degree grill for 5 minutes or until soft with visible grill marks.

Fill peaches with custard and top with reduced blueberries. Garnish with your favorite cookie and serve. 

Serve with this refreshing drink and you will be completely satisfied. Happy Memorial Day, or should I say welcome to summer!


  1. Get over here and makes some for your mommy

  2. Dear Jennifer,

    Thank You for entering the Bake Up Summer Sweets Contest. I hope you are given the opportunity to own a new KitchenAid mixer so you can whip up your summer sweet recipe with ease.
    Thank You and Good Luck!
    The Beso Team

  3. Looks delish! Thanks for sharing!

  4. nancy says

    i got a taste and it is so good and refreshing!! Try it.

  5. OH MY GOODNESS, that looks amazing! I can’t WAIT to try it!

    I’m so glad I found your blog, and can’t wait to keep reading!

  6. Amy says

    OH MY GOODNESS, that looks amazing! I can’t WAIT to try it!

    I’m so glad I found your blog, and can’t wait to keep reading!

  7. Ice says

    With all these silly wetsbies, such a great page keeps my internet hope alive.

  8. O produto mais inovador, pra mim, foi o Drive! Nunca mais tive problemas de arquivo corrompido, e nem preciso ficar preocupada em fazer backup em 2 pen drives (e muito menos de ficar na neura de esquecer emCasa ahahah).Bjos, Lidi 😀



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