GRILLED PEACHES (5 WAYS TO MAKE THE MOST OF PEACH SEASON)

The single most transformative thing you can do to a ripe summer peach with a grill and five minutes is place it cut-side down on hot oiled grates and walk away — and what happens in those five minutes is genuinely one of the most compelling and most underused cooking techniques in the entire summer grilling repertoire. Grilled peaches develop caramelized, deeply golden grill marks on their cut surfaces as the natural sugars brown under the direct heat, the interior warms to a silky, fragrant, slightly yielding softness, and the whole peach acquires a subtle smokiness from the grill that transforms it from a beautiful fresh fruit into something genuinely extraordinary that tastes both more intensely of peach and more complex than any preparation that doesn't involve heat.

Grilled peaches are one of the most versatile grilled preparations available — they work as dessert with ice cream or burrata, as a salad component over arugula with prosciutto, as a sauce alongside grilled pork or chicken, as a breakfast component over yogurt, and as a cocktail garnish in a glass of prosecco. The five variations in this post cover five genuinely different preparations that are each worth making specifically: the classic with vanilla ice cream and honey, a savory grilled peach salad with arugula and prosciutto, grilled peaches with burrata and pistachios, a grilled peach with balsamic reduction, and grilled peaches with bourbon caramel sauce. Every variation uses the same five-minute grill technique and every variation produces something genuinely extraordinary from one of summer's most fleeting and most treasured ingredients.

This post covers the complete grilling technique in full technical detail — the heat level, the oil, the timing, and the doneness indicators that produce caramelized golden peaches rather than collapsed mushy ones — along with the peach selection guidance that is the single most important variable in any grilled peach preparation. Find more peach inspiration in our fresh peach cobbler, our peach bellini popsicles, and our grilled peaches with burrata for the complete peach season collection.

Let's make the most of the most extraordinary season in summer fruit!

WHY YOU WILL LOVE THIS RECIPE

• Grilling Transforms Peaches More Completely Than Any Other Technique: The Maillard reaction at the hot grate surface caramelizes the peach's natural sugars where they contact the metal, producing a deeply flavored caramelized surface that tastes like concentrated peach candy without being cloying. The heat warms the interior from the outside in, creating a temperature gradient from the warm caramelized surface through the silky warm interior that produces a genuinely pleasurable textural contrast. The grill's smoke adds a barely perceptible complexity that is difficult to identify specifically but immediately perceptible as more interesting than a plain fresh peach.

• Five Minutes Start to Finish on the Grill: Grilled peaches take 5–7 minutes total grill time from placement to removal — making them the fastest impressive grilled preparation available and one that can be added to any grilling session without any advance planning or any dedicated grill time. While the burgers rest, the peaches grill. While the chicken cools before slicing, the peaches caramelize. The time investment is genuinely minimal and the return is genuinely extraordinary.

• Works as Dessert, Appetizer, Salad, and Condiment Simultaneously: No other five-minute grilled preparation works across as many meal contexts as grilled peaches — as a dessert with ice cream and honey, as a sophisticated salad component with arugula and prosciutto, as a cheese board accompaniment, as a sauce alongside grilled pork, or as a cocktail garnish. The same five-minute technique produces something useful and genuinely delicious in every one of these applications without any modification to the grilling process itself.

• The Visual Presentation Is Inherently Stunning with Zero Effort: A grilled peach half with its distinct grill marks, its golden-to-amber caramelized surface, and its warm blush color is one of the most naturally beautiful things a grill produces — it looks like something from a high-end restaurant menu without any arrangement, garnishing, or presentation skill beyond placing it on a plate. The grill marks themselves provide the visual structure that makes the presentation look deliberately composed.

• Rescues Underripe or Less-Than-Perfect Peaches: A slightly underripe peach — one that smells fragrant but is firmer than ideal for eating raw — is actually an excellent candidate for grilling. The heat softens the flesh and concentrates the sugars in a way that compensates for the lack of full ripeness, producing a genuinely good grilled peach from a fruit that would have been disappointing eaten fresh. The only peach that grilling cannot rescue is an overripe, very soft peach — those collapse on the grates before any caramelization occurs.

• The Most Impressive Addition to Any Summer Cheese Board: Two or three grilled peach halves placed alongside cheese, charcuterie, and crackers on a board transform a standard cheese board into something genuinely extraordinary — the warm caramelized fruit against aged cheese is one of the most classically complementary flavor combinations in European cheese culture and the visual of the golden grilled peaches among the pale cheese and pink charcuterie is genuinely beautiful. See our 4th of July charcuterie board for more board inspiration.

THE COMPLETE GRILLED PEACH TECHNIQUE

Peach Selection — The Most Important Variable: Choose peaches that smell deeply fragrant at the stem end (fragrance = flavor potential in the finished grilled peach) but yield only slightly to gentle finger pressure rather than feeling soft. The ideal grilling peach has the firmness of a firm-ripe avocado — it has clearly ripened and developed its sugar and flavor, but retains enough structural integrity to hold its shape through the grilling process without collapsing. Freestone peaches separate from the pit cleanly and are significantly easier to grill than clingstone varieties where the flesh clings to the pit. Yellow peaches develop more dramatic caramelization than white peaches due to their higher sugar content.

Grill Setup — Medium-High, Not High: Preheat to medium-high heat — 400–425°F. Peaches' high natural sugar content burns at very high temperatures before the interior warms through, producing dark bitter char at the grill marks with pale, uncaramelized areas between rather than the even golden-to-amber caramelization that medium-high heat produces across the entire cut surface. Clean grill grates with a wire brush while hot and oil generously with a paper towel dipped in neutral oil applied with tongs. The oil prevents the delicate peach skin from tearing against the grates.

The Grilling Process: Halve each peach from stem to base and remove the pit — for freestone peaches twist each half in opposite directions and the pit falls free; for clingstone peaches cut around the pit with a small paring knife. Brush or wipe the cut surface very lightly with neutral oil or a thin coating of honey — just enough to prevent sticking and promote caramelization, not enough to make the surface wet. Place cut-side down on the preheated oiled grates. Do not move for 3–4 minutes — the undisturbed contact produces the distinct grill marks and the uniform caramelization that make grilled peaches visually and gastronomically extraordinary. Check doneness by lifting one edge gently with tongs — the cut surface should show distinct golden-to-amber grill marks and release cleanly without sticking. If it sticks, wait 60 more seconds. Flip and grill the skin side for 2–3 minutes until slightly softened and the skin shows some grill charring. Total grill time: 5–7 minutes. Remove from the grill and proceed with any variation below.

INGREDIENTS (BASE RECIPE — ALL VARIATIONS)

• 6 ripe but firm peaches, halved and pitted
• 1 tablespoon neutral oil or a very thin coating of honey for brushing cut surfaces before grilling
• Flaky sea salt for finishing every variation
• Freshly cracked black pepper for finishing most variations
• Additional ingredients specific to each variation listed below

5 GRILLED PEACH VARIATIONS

Variation 1: Classic Grilled Peaches with Vanilla Ice Cream and Honey

The foundational grilled peach preparation and the one that most completely captures what grilled peaches are genuinely about — warm caramelized peach halves placed cut-side up in a deep bowl with a generous scoop of vanilla ice cream melting into the pit cavity, a drizzle of the best honey available, a scatter of crushed toasted pistachios, and a crack of black pepper and flaky sea salt across everything. The warm-peach-cold-ice-cream temperature contrast is the entire experience of this dessert — the ice cream begins melting immediately and pools alongside the warm fruit, the honey coats both components, and the pistachios provide the crunch that makes every bite complete. This is the dessert that requires almost no preparation beyond the grilling and earns the most genuinely enthusiastic responses per minute of effort of any summer dessert available.

• 6 ripe but firm peaches, grilled cut-side down as described
• Good quality vanilla ice cream — 1 generous scoop per serving
• 3–4 tablespoons good quality honey — single-varietal if possible
• ¼ cup toasted pistachios, roughly crushed
• Flaky sea salt and freshly cracked black pepper
• Fresh mint leaves for garnish

1. Grill peach halves cut-side down at medium-high heat for 3–4 minutes until distinct golden-to-amber grill marks develop and the surface caramelizes. Flip and grill skin-side down for 2 minutes. Remove from grill.
2. Place two warm grilled peach halves cut-side up in each serving bowl so the pit cavity faces upward — this cavity is the natural vessel for the ice cream scoop.
3. Place a generous scoop of vanilla ice cream in or beside the peach halves. Drizzle honey generously over the peach and ice cream — the honey should coat both components and pool slightly in the bowl.
4. Scatter crushed pistachios across everything. Add a pinch of flaky sea salt, a crack of black pepper, and fresh mint. Serve immediately — the ice cream should be actively melting when the bowl reaches the table.

Variation 2: Grilled Peach and Prosciutto Arugula Salad

Warm sliced grilled peaches placed over fresh arugula with torn prosciutto, shaved Parmesan, toasted pine nuts, and a bright lemon-honey vinaigrette — one of the most genuinely elegant summer salads available and one that works equally as a light main course for lunch or as a first course at a sophisticated dinner party. The warm peach wilts the arugula very slightly where they contact, producing a barely-softened warm-tinged green that is more interesting than cold-only arugula. The combination of sweet grilled peach, salty prosciutto, peppery arugula, nutty Parmesan, and bright lemon vinaigrette hits every flavor register simultaneously in every forkful and the result is genuinely extraordinary from ingredients that each require no cooking beyond the peaches. Lemon-honey vinaigrette: whisk 3 tablespoons lemon juice, 1 tablespoon honey, ½ teaspoon Dijon, ¼ cup olive oil, salt, and pepper until emulsified.

• 6 ripe but firm peaches, grilled and each half sliced into 3–4 wedges while still warm
• 6 cups fresh arugula
• 4 oz prosciutto crudo, torn into irregular pieces
• 2 oz Parmesan, shaved with a vegetable peeler into large thin ribbons
• 3 tablespoons pine nuts, toasted in a dry skillet until golden
• Lemon-honey vinaigrette (see above)
• Flaky sea salt and cracked black pepper to finish

1. Grill peach halves as described. Allow to rest 2 minutes then slice each half into 3–4 wedges.
2. Arrange arugula on a large wide serving platter. Drizzle half the lemon-honey vinaigrette over the arugula and toss lightly.
3. Arrange warm grilled peach wedges across the dressed arugula. Drape torn prosciutto in casual folds across the peach and arugula.
4. Scatter shaved Parmesan and toasted pine nuts across the entire platter. Drizzle remaining vinaigrette. Finish with flaky salt and cracked pepper. Serve immediately while peaches are still warm.

Variation 3: Grilled Peaches with Burrata and Pistachios

Warm caramelized grilled peach halves placed on a platter alongside room-temperature burrata balls torn open to release their cream, scattered with crushed pistachios, fresh basil, a drizzle of honey, good olive oil, flaky salt, and cracked black pepper — the preparation that earns the most immediate, most genuinely astonished responses at any summer dinner party and that looks and tastes like it required hours of preparation rather than the 10 minutes it actually takes. The warm peach against the cool flowing burrata cream is the defining temperature contrast of this dish, and it requires only that the burrata be at genuine room temperature rather than cold from the refrigerator. This is our complete grilled peaches with burrata recipe in its most essential form — see that post for the full detailed technique and all five burrata variations.

• 6 ripe but firm peaches, grilled cut-side down as described
• 2–3 balls fresh burrata (4 oz each), at room temperature for 45 minutes before serving
• 3–4 tablespoons good honey
• ¼ cup pistachios, toasted and roughly crushed
• 12–15 fresh basil leaves, whole or very roughly torn
• 2 tablespoons good extra-virgin benefits of olive oil
• Flaky sea salt and generously cracked black pepper

1. Remove burrata from the refrigerator 45 minutes before serving. Drain from its liquid and place on paper towels to absorb surface moisture.
2. Grill peach halves as described. Arrange on a wide serving platter cut-side up while still warm.
3. Place room-temperature burrata balls among the grilled peach halves on the platter. Drizzle honey generously over the entire platter — across both peaches and burrata.
4. Scatter crushed pistachios across everything. Drizzle olive oil. Season generously with flaky salt and cracked pepper. Add fresh basil leaves last. Bring the platter to the table intact and tear the burrata open at the table for the most dramatic presentation moment — the cream flowing across the warm peaches is the visual highlight of the entire preparation.

Variation 4: Grilled Peaches with Balsamic Reduction

Grilled peach halves drizzled with a thick, sweet-acidic balsamic reduction, crumbled goat cheese, fresh thyme, toasted walnuts, and a final drizzle of olive oil — the most sophisticated and most dinner-party-appropriate grilled peach preparation and the one that most completely blurs the line between appetizer and dessert. The balsamic reduction is made by simmering ½ cup of good balsamic vinegar in a small saucepan for 8–10 minutes until it reduces to a thick, syrupy consistency that coats a spoon — it concentrates and deepens significantly during the reduction and the finished product is dramatically more complex than the starting vinegar. The goat cheese's tanginess provides the dairy contrast that burrata provides in Variation 3 but with a sharper, more assertive character that suits the more acidic balsamic dressing. Find more balsamic inspiration in our balsamic roasted strawberries.

• 6 ripe but firm peaches, grilled cut-side down as described
• ½ cup good balsamic vinegar — simmered 8–10 minutes until reduced to a thick syrupy glaze
• 3 oz goat cheese, crumbled
• ¼ cup walnuts, toasted and roughly chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons good olive oil
• Flaky sea salt and cracked black pepper

1. Make balsamic reduction: pour balsamic vinegar into a small saucepan over medium heat. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the volume has reduced by about half and the vinegar coats the back of a spoon thickly. Remove from heat — it will continue thickening as it cools. Cool to room temperature before drizzling.
2. Grill peach halves as described. Arrange on a serving platter cut-side up while still warm.
3. Crumble goat cheese generously over the warm peach halves. The warmth of the peach will slightly soften the goat cheese at the contact points — this is exactly correct.
4. Drizzle the cooled balsamic reduction in a thin stream across the entire platter. Scatter toasted walnuts and fresh thyme leaves. Finish with a drizzle of olive oil, flaky salt, and cracked pepper. Serve immediately while peaches are still warm.

Variation 5: Grilled Peaches with Bourbon Caramel Sauce

Grilled peach halves served with a warm bourbon caramel sauce — butter, brown sugar, heavy cream, and a generous splash of good bourbon cooked until thick and glossy — poured generously over warm peaches and a scoop of vanilla ice cream. This is the most indulgent and the most dramatic of all five grilled peach preparations — the warm caramel flowing over the warm grilled peach and the cold vanilla ice cream produces a dessert that is genuinely extraordinary in its combination of temperatures, textures, and flavors. The bourbon adds a vanilla, slightly smoky, complex flavor to the caramel that amplifies both the peach's natural sweetness and the complexity of the caramel itself. Bourbon caramel: melt 3 tablespoons butter in a saucepan, add ½ cup brown sugar and stir 2 minutes, add ¼ cup heavy cream and stir until smooth, add 2 tablespoons good bourbon and a pinch of salt — cook 1 more minute. Serve warm.

• 6 ripe but firm peaches, grilled cut-side down as described
• 3 tablespoons unsalted butter
• ½ cup packed dark brown sugar
• ¼ cup heavy cream
• 2 tablespoons good bourbon
• Pinch of flaky sea salt
• Good vanilla ice cream for serving
• Toasted pecans for garnish

1. Make the bourbon caramel: melt butter in a small heavy saucepan over medium heat. Add brown sugar and stir continuously for 2 minutes until the sugar dissolves and the mixture begins to bubble and smell of caramel. Add heavy cream carefully — the mixture will bubble vigorously. Stir until smooth. Add bourbon and salt and stir for 1 more minute until the sauce is glossy and coats a spoon. Remove from heat and keep warm.
2. Grill peach halves as described. Place two warm grilled peach halves cut-side up in each serving bowl.
3. Place a generous scoop of vanilla ice cream alongside or on the peaches.
4. Pour warm bourbon caramel sauce generously over the peaches and ice cream — use enough that it pools in the bowl around the peach. Scatter toasted pecans across the top and finish with a pinch of flaky sea salt. Serve immediately.

TIPS FOR GRILLING PEACHES PERFECTLY

• Never Force a Stuck Peach Off the Grill: A peach that sticks to the grates when you attempt to flip it is not ready to flip — it hasn't developed sufficient caramelization at the contact surface for the natural release that properly cooked fruit achieves. Wait 60 more seconds and try again. Forcing a stuck peach tears the flesh and destroys both the visual presentation and the caramelized surface. If a peach is sticking at 4 minutes, the grates were either not clean enough, not oiled sufficiently, or the heat was too low for proper searing — all three can be corrected for the next batch.

• Grill Peaches Last — They Need the Grill's Full Attention: Grilled peaches require monitoring during the 3–4 minute cut-side-down phase since the narrow window between perfect golden caramelization and over-charred bitterness is shorter than for proteins. Grill other items first, then grill peaches as the last item with full attention available. This also ensures the peaches are served at their freshest and warmest — right off the grill directly to the table.

• Use Freestone Peaches Whenever Possible: Freestone peaches — varieties where the flesh separates cleanly from the pit — are significantly more practical for grilling than clingstone varieties. A clingstone peach requires cutting carefully around the pit with a paring knife to separate the two halves, and any remaining pit attachment causes the peach half to distort when the flesh pulls against the pit during grilling. Freestone peaches in season (typically late July through August) twist apart instantly and produce clean, symmetrical halves that grill perfectly and present beautifully. Ask at a farmer's market specifically for freestone varieties.

• A Tiny Amount of Honey on the Cut Surface Before Grilling Amplifies Caramelization: A thin brush of honey on the cut surface immediately before placing on the grill provides additional sugar that caramelizes alongside the peach's natural sugars, producing a more deeply golden surface with slightly more complex caramel flavor than oil-only preparation. Use very little — a light brush, not a coating — as too much honey drips onto the grates and flares. The difference between oil-only and a light honey brush is subtle but perceptible in the finished surface color and flavor.

• Serve Within 5 Minutes of Removing from the Grill: Grilled peaches cool and lose their textural contrast quickly — a peach that was warm, slightly softened, and caramelized 5 minutes ago becomes cooler and less dramatically different from a plain fresh peach with each passing minute. Have all accompaniments ready before the peaches go on the grill so assembly and service happen immediately upon removal. The window between grilled-peach-at-its-best and grilled-peach-at-room-temperature is about 5 minutes — serve at the table within that window.

SERVING AND STORAGE

Serving

Serve grilled peaches immediately — within 5 minutes of removing from the grill for the most dramatic and most satisfying temperature contrast with ice cream, burrata, or other cool accompaniments. For a dinner party, grill the peaches as dessert service begins and bring directly from grill to table without any intermediate holding. For the platter presentations (Variations 2, 3, and 4), assemble all components on the serving platter before the peaches go on the grill so the entire platter can be completed and carried to the table within 2 minutes of the peaches coming off the grate.

Storage

Grilled peaches store refrigerated for up to 2 days — the caramelized surface softens during refrigeration but the flavor is genuinely good cold and the leftover peaches work excellently in yogurt bowls, overnight oats, grain bowls, and blended into smoothies. Reheat very briefly in a skillet over medium heat for 60–90 seconds if a warm serving temperature is desired from leftover grilled peaches — the caramelized surface reactivates slightly from the pan heat. Do not microwave — the microwave produces uneven heating and makes the peach flesh mushy rather than uniformly warm.

FAQ

Grilled peaches are the five-minute summer preparation that most completely justifies having a grill — make them at least once during every week of peak peach season and work through all five variations before the season ends. The bourbon caramel version for the most indulgent occasion, the burrata cheese version for the most elegant dinner party presentation, and the classic with vanilla ice cream and honey for every other summer evening that calls for something genuinely outstanding with almost no effort.

Pair with our fresh peach cobbler, our peach bellini popsicles, our grilled peaches with burrata, and our grilled desserts collection for the complete peach season and summer grilling dessert collection. 🍑🔥✨

GRILLED PEACHES (5 WAYS TO MAKE THE MOST OF PEACH SEASON)

Sana Umer

I have fallen completely in love with grilled peaches this summer, and I cannot believe how transformative five minutes on a hot grill can be. The natural sugars caramelize into golden char marks while the flesh becomes silky and fragrant, developing a subtle smokiness that elevates these beauties far beyond fresh fruit. Whether you serve them warm with ice cream, nestle them into a salad, or pair them with savory proteins, grilled peaches are about to become your go-to summer technique.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Outdoor grill or grill pan
• Tongs
• Basting brush
• Knife
• Cutting board

Ingredients

  

For the Grilled Peaches

• 8 whole ripe but firm peaches halved and pitted
• 2 tablespoons neutral oil vegetable or canola oil for brushing grates
• 2 tablespoons honey or maple syrup optional, for brushing
• 1 pinch sea salt

Serving Option 1: With Ice Cream and Basil

• 2 cups vanilla or burrata ice cream
• 8 fresh leaves basil for garnish

Serving Option 2: Salad with Prosciutto and Burrata

• 4 cups fresh arugula
• 4 ounces burrata cheese torn into pieces
• 8 slices prosciutto
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil

Serving Option 3: With Goat Cheese and Walnuts

• 4 ounces fresh goat cheese
• ½ cup candied walnuts chopped
• 1 tablespoon raw honey drizzle

Serving Option 4: With Blackberries and Granola

• 1 cup fresh blackberries
• ½ cup Greek yogurt
• ¼ cup granola crushed
• 1 tablespoon pistachios chopped, optional

Serving Option 5: With Smoked Salt and Whipped Cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ¼ teaspoon smoked sea salt for finishing

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Instructions

 

Grilling the Peaches

• Preheat your grill to medium-high heat, approximately 400 to 450 degrees Fahrenheit. Allow the grill to heat for 10 to 15 minutes until the grates are very hot.
• While the grill heats, prepare your peaches: rinse them under cool water, pat dry, and carefully cut each peach in half along the natural seam. Remove the pit by gently twisting or scooping with a spoon. If using very firm peaches, a small knife around the pit helps separate the halves.
• Lightly brush the grill grates with neutral oil using a basting brush or oiled paper towel held with tongs. This prevents the peaches from sticking. Place peach halves cut-side down directly on the oiled grates and do not move them for 4 to 5 minutes. You want deep golden char marks to develop on the cut surface as the sugars caramelize.
• After 4 to 5 minutes, carefully flip the peaches skin-side down. Grill for an additional 2 to 3 minutes until the skin begins to soften and the entire fruit is warmed through. If desired, brush the cut sides with a thin layer of honey or maple syrup during the last minute of cooking for extra caramelization. The peaches should be very fragrant and slightly yielding when pressed gently.
• Transfer the grilled peaches to a clean serving platter and sprinkle lightly with sea salt. Allow them to cool for 2 to 3 minutes before serving, as they will be very hot.

Serving Suggestions

• Option 1: Place warm grilled peach halves cut-side up in shallow bowls. Top each with a generous scoop of vanilla ice cream or creamy burrata, garnish with fresh basil leaves, and drizzle with any pan juices. The warm peach against cold ice cream is extraordinary.
• Option 2: Arrange fresh arugula on individual plates. Slice each grilled peach half into three or four wedges and scatter over the greens. Tear burrata into pieces and distribute across the salad along with crumpled prosciutto. Whisk balsamic vinegar with olive oil, season with salt and pepper, and drizzle over the salad just before serving.
• Option 3: Arrange warm peach halves on a plate. Dollop creamy goat cheese into the cavity where the pit was. Scatter candied walnuts over top and finish with a delicate drizzle of raw honey. The contrast of warm fruit, cool cheese, and crunchy nuts is delightful.
• Option 4: Spoon Greek yogurt into serving bowls or plates. Top with grilled peach halves and scatter fresh blackberries around them. Sprinkle crushed granola and chopped pistachios over the top for texture and serve immediately while peaches are still warm.
• Option 5: Make a quick whipped cream by beating heavy cream with powdered sugar until soft peaks form. Place warm grilled peach halves on a plate and top each with a generous dollop of whipped cream. Finish with a pinch of smoked sea salt that will enhance the peach sweetness and add an unexpected savory note.

Notes

Choose ripe but firm peaches so they hold their shape on the grill; overly soft peaches may fall apart. Storage: Store leftover grilled peaches in an airtight container in the refrigerator for up to three days; they are delicious served cold or gently reheated. Variation: Substitute nectarines or plums for peaches and follow the same grilling method.

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