Grilled Cantaloupe with Peach Agrodolce

This elegant dessert 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.

Peach Agrodolce:
1 cup sugar
¼ cup apple cider vinegar
2 peaches, peeled, pitted and diced

Grilled Cantaloupe and Serving:
1 large cantaloupe, peeled, halved and seeded, cut into ½" thick slices
¼ cup extra-virgin olive oil
1 pt blueberries
sea salt
black pepper, freshly ground

Garnish:
¼ cup fresh basil leaves, torn

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.

Makes 6 servings.