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