How to Grill Peaches
These Grilled Peaches are the easiest way to turn peak summer peaches into an unforgettable dessert. Their topped with a cinnamon-vanilla butter and a finishing sprinkle of brown sugar that melts into the warm peaches, creating a dessert that's simple enough for weeknights yet elegant enough for entertaining.
Servings 4 peaches
Ingredients
- 4 large freestone peaches, ripe but firm
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 tsp each ground ginger, salt
- Canola oil or vegetable oil
- 3-4 tablespoons packed light brown sugar (may sub honey or maple syrup)
- Fresh basil or mint leaves for garnish, optional
Optional Toppings
- Vanilla ice cream highly recommend!
- Vanilla yogurt
- Caramel sauce
- Balsamic Glaze
- Burrata mozzarella, or mascarpone
- Balsamic Cream see Notes
Instructions
- Preheat Grill: Preheat the grill or indoor grill pan to medium heat (375–400°F). Meanwhile:
- Prep the fruit: Cut the peaches along the seam and twist to separate the halves, then remove the pits.
- Butter Mixture: In a small bowl, whisk together the melted butter, vanilla extract, cinnamon, salt, and ginger. Lightly brush the cut sides with the melted butter mixture.
- Grease Grill: Once the grill is hot, clean the grates and lightly grease them by dipping a folded paper towel in a high-smoke-point oil (such as vegetable or avocado oil) and rubbing it over the grates with long-handled tongs.
- Grill Peaches: Grill the peaches cut-side down for 3–4 minutes, then flip and grill for another 2–3 minutes, until lightly charred and just tender.The total grilling time will vary depending on the ripeness of the peaches, grill temperature, and grill type. Remove them as soon as they're tender and easily pierced with a paring knife.
- Add Topping: Remove the peaches and brush any remaining melted butter mixture (you may need to microwave for 10 seconds if it has hardened), then sprinkle with the brown sugar. It will seem like a lot - but I recommend using it all -so good!
- Serve: Best (and way better!) enjoyed warm. Delicious with vanilla ice cream, vanilla yogurt, or caramel sauce, topped with nuts.
Notes
variations
•Make them savory. Top with burrata, prosciutto, basil, and a drizzle of balsamic glaze.•Add crunch. Sprinkle with toasted pecans, walnuts, pistachios, granola, or sliced almonds.
•Add creaminess. Serve with a scoop of vanilla ice cream (my favorite!), vanilla yogurt, whipped cream, mascarpone, or burrata for a sweet-and-creamy contrast.
•Switch the spices. Try pumpkin pie spice, cardamom, nutmeg, or chai spice in place of cinnamon and ginger.
•Sweeten naturally. Swap the brown sugar for maple syrup or honey.
•Add citrus. Finish with fresh lemon or orange zest for extra brightness.