Grilled Peaches
Grilled peaches are the dessert equivalent of finding a $20 bill in your jacket pocket — unexpectedly great and absurdly easy. The grill concentrates the natural sugars, the heat softens the flesh, and a little char adds complexity that makes store-bought peach cobbler taste like a compromise. Add vanilla ice cream and you've got a restaurant-quality dessert in 15 minutes.
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Ingredients
- 4 ripe but firm peaches, halved and pitted
- 1 tbsp melted butter or neutral oil
- 1 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of sea salt
- Vanilla ice cream or mascarpone for serving
- Optional: balsamic glaze, fresh mint
Step by Step
Halve and pit
Cut the peaches in half and remove the pits. Leave the skin on — it holds the shape and adds a subtle bitterness that balances the sweetness. Brush the cut surfaces with melted butter.
Mix sugar and cinnamon
Combine brown sugar, cinnamon, and a pinch of salt. Sprinkle evenly over the cut surfaces of the peaches. The sugar will caramelize on the hot grates into a thin, crackly layer.
Grill cut-side down over medium heat
Place the peaches cut-side down on a medium-heat grill. Don't touch them for 4–5 minutes. Lift carefully — you want dark caramelized marks without burning the sugar. The flesh should be soft but not collapsing.
Serve warm with ice cream
Arrange two halves per plate, grilled side up. Top with a scoop of vanilla ice cream or a dollop of mascarpone. Drizzle with balsamic glaze if you're feeling fancy. Eat immediately while the contrast between hot peach and cold cream is at its peak.
Pro Tips
- Freestone peaches (where the pit pops out easily) are better than clingstone for grilling. Less wrestling, more cooking.
- If your peaches are already overripe, grill them in a foil boat instead of directly on the grates. They'll still be delicious but won't fall apart.
- These are also incredible savory. Skip the sugar, brush with olive oil, and serve over arugula with burrata and prosciutto. Grilled peach salad is a full meal.
Common Questions
Frequently Asked Questions
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