Grilled Peaches
This grilled peaches recipe turns firm summer fruit into caramelized, smoky-sweet halves in under 20 minutes, with a buttery brown sugar glaze and a warm honey drizzle.
Equipment
- Gas grill, charcoal grill, or cast iron grill pan - Use a cast iron grill pan for indoor cooking
- Grill tongs - For flipping without tearing the flesh
- Silicone basting brush - For coating the cut sides
- Chef knife - Sharp, for halving the fruit cleanly
- Wooden cutting board
- Small mixing bowl - For the butter glaze
- Grill cleaning brush - To scrub the grates before the fruit goes on
Ingredients
- 4 large ripe but firm freestone yellow peaches - halved and pitted
- 2 tablespoons unsalted butter - 30 g, melted; or 2 tablespoons extra virgin olive oil for a savory version
- 2 tablespoons light brown sugar - 25 g, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- flaky sea salt - a pinch
- 2 tablespoons honey - 30 ml, for drizzling
- vanilla ice cream - for serving, optional
Instructions
- Heat your grill to medium, around 375°F to 400°F (190°C to 200°C). Scrub the grates well with a grill brush once hot, then wipe them with an oil-dampened paper towel held in tongs.
- Run a sharp knife along the natural seam of each peach, cutting all the way around down to the pit. Twist the halves apart and remove the pit, leaving the skin on.
- In a small bowl, stir together the melted butter, brown sugar, cinnamon, vanilla, and pinch of salt until the sugar dissolves into a loose, pourable glaze.
- Using the basting brush, coat the cut face of each peach half with the butter glaze, getting right into the pit well. A light coat on the skin side helps prevent sticking too.
- Place the peaches cut-side down directly over the heat and leave them completely undisturbed for 4 to 5 minutes, until they release from the grates on their own and show deep grill marks.
- Turn each half onto its skin side with tongs and grill for another 2 to 3 minutes, until tender with a little give but still holding their shape.
- Move the peaches to a plate, cut-side up, and drizzle each half with honey. Add a scoop of vanilla ice cream to the warm pit well if serving as dessert, and serve right away.
Notes
- Choose firm-ripe fruit: the peach should smell fragrant and give slightly at the shoulder but still feel solid in your hand.
- Skip the fridge: cold storage halts ripening and dulls flavor, so keep grilling peaches at room temperature until you cook them.
- Preheat fully: a cold grate grabs the fruit; a hot, oiled one lets it sear and release.
- Do not flip too soon: turning the halves before the sugars have set will tear the flesh off onto the grates.
- Keep the heat at medium: brown sugar burns fast over high direct flame, so medium gives an even char instead of a bitter one.
- Grill to order when you can: these are best hot, within a few minutes of coming off the fire.
- Blanch off the fuzz if it bothers you: a 30-second dip in boiling water and an ice bath lets the skin slip off before halving.
- Savory version: skip the sugar and cinnamon, brush with olive oil and a little salt, and finish with black pepper.
- Storage: cool leftovers and refrigerate in an airtight container for up to 3 days; freeze sliced halves on a tray then transfer to a bag for up to 3 months.
- Reheat gently in a 350°F (175°C) toaster oven or skillet over low heat; skip the microwave for best texture.
Nutrition
Serving: 1ServingCalories: 155kcalCarbohydrates: 27gProtein: 1gFat: 6gSaturated Fat: 3.5gCholesterol: 15mgSodium: 25mgFiber: 2gSugar: 24gVitamin A: 8IUVitamin C: 10mgCalcium: 1mgIron: 2mg
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