Grilled Peaches
This grilled peaches recipe turns a handful of ripe summer peaches into the easiest warm weather dessert you will ever make. All it takes is a hot grill, a touch of butter and brown sugar, and about eight minutes of your time. The heat coaxes out every bit of the fruit's natural sugar and adds that irresistible smoky char, so each bite tastes like caramelized peach pie filling without any of the baking.
Equipment
- Outdoor gas or charcoal grill or cast iron grill pan for stovetop alternative
- Cast iron grill pan optional
- Long grill tongs preferably stainless steel
- Basting brush silicone bristles recommended
- Small mixing bowl
- Sharp paring knife
Ingredients
- 4 ripe but firm peaches halved and pitted
- 2 tablespoons unsalted butter melted (about 30ml, or use olive oil for dairy-free)
- 3 tablespoons light brown sugar about 45ml
- ½ teaspoon ground cinnamon about 2.5ml
- fine sea salt a pinch
Optional Toppings
- vanilla ice cream for serving
- honey raw wildflower honey recommended, for drizzling
- toasted pecans or walnuts, for sprinkling
- fresh mint for garnish
Instructions
- Wash and dry peaches. Cut along the natural seam to the pit, twist halves apart, and remove the pit. Choose peaches that are ripe but still firm.
- In a small bowl, stir together brown sugar, ground cinnamon, and a pinch of salt. Set aside near your grill station.
- Preheat an outdoor grill or stovetop grill pan to medium heat (350-400°F). Lightly oil the grill grates to prevent sticking.
- Brush the cut side of each peach half evenly with melted butter. Sprinkle the brown sugar mixture over the buttered surface, pressing gently to adhere.
- Place the peach halves cut side down on the grill. Grill undisturbed for 4-5 minutes until deep grill marks form and sugar caramelizes. Flip and grill skin side down for another 2-3 minutes until warmed through.
- Transfer peaches to a serving plate cut side up. Drizzle with remaining butter or extra brown sugar mixture if desired. Top with ice cream, honey, and nuts. Serve immediately while warm.
Notes
- Peach selection: Choose peaches that give slightly when pressed but are not mushy or overly soft. Freestone peaches are easier to pit than clingstone varieties.
- Heat control: Keep the grill at a steady medium heat to avoid scorching the sugar before the fruit softens. Don't move the peaches around once placed down so clean grill marks can form.
- Dairy-free option: Substitute olive oil or melted coconut oil for the butter. The flavor will be slightly different but still delicious.
- Storage: Store leftover grilled peaches in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in 15-second bursts.
- Leftover ideas: Chop leftover grilled peaches and stir into oatmeal, yogurt bowls, pancake batter, or blend into smoothies. They also work beautifully in a blueberry peach crumble.
- Savory variation: Skip the sugar and cinnamon, brush with olive oil, and top with crumbled feta or blue cheese and a drizzle of balsamic glaze for a savory side dish.
- Spiced version: Swap the cinnamon for cardamom, nutmeg, or even a touch of cayenne for warmth. A splash of bourbon or dark rum in the brown sugar mixture adds a boozy twist.
- Nectarine swap: Nectarines can be used in place of peaches with a similar result and slightly firmer texture. No need to adjust cooking time.
- Freezing: Avoid freezing grilled peaches, as the texture becomes mushy once thawed. They are best enjoyed fresh.
- Make it a salad: Slice grilled peaches and toss into a green salad with arugula, goat cheese, and candied pecans for a summer lunch.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 45mgPotassium: 190mgFiber: 2gSugar: 19gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 2mg
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