Grilled Peaches

What I love most about the summer season is that I get to make my Grilled Peaches and serve them as sides, appetizers, or even dessert. I use just a few simple ingredients like coconut oil, cinnamon, nutmeg, and almond extract. They’re juicy, sweet, and easy to prepare. My family and friends love them, and I know your loved ones will too.

I’m obsessed with peaches – seriously, who isn’t? They work with everything, whether I’m tossing them in a sweet peach smoothie or slicing them up for a one-pan peach salmon dinner. Oh my goodness, that combo is way better than it sounds. I’ve found so many fun ways to use peaches, and I have a feeling you’re going to love the recipe I’m sharing with you today.

These grilled peaches are seriously so easy to make. If you’re already out on the deck flipping burgers or hot dogs for the kids, just toss a few peaches on the grill for a simple dessert. If you’ve never had grilled peaches before, you’re in for a treat. Even people who say they don’t like peaches have tried these and ended up loving them. They come out sweet and juicy with a caramelized outside and a honey, cinnamon, almond glaze that’s another level. Whether you eat them plain, add them to a meal, or serve them with a scoop of ice cream, these peaches are even better than you’d expect.

Why you will love this recipe

• It only takes a few minutes: In less than 10 minutes, I can have a tray of warm and juicy grilled peaches on the table and ready to serve. Yum!
• Your kids will love them: Even my kids, who used to turn their noses up at peaches, now ask for seconds. Grilling brings out all that natural sweetness and makes them taste just like candy.
• They are healthy: What I really appreciate is that there’s no added sugar. I feel good serving these to my kids or sneaking a few for myself after dinner.
• You can make them for less than a buck: Peaches are usually super affordable in the summer, and each one costs just a few coins. I can make a whole batch without spending much at all, which is always a win for me.

What you will need

• Peaches: I always pick ripe peaches that are still firm so they hold up on the grill. When I can, I grab them from the farmer’s market because they’re usually the freshest.
• Coconut oil: I like using virgin coconut oil when it’s in its solid form, but if I have refined oil in liquid form, that works too.
• Honey: I usually reach for organic clover honey, but I’ve also tried avocado and buckwheat honey. They each add a slightly different depth of flavor and still taste amazing.
• Spices: I keep it simple with cinnamon and nutmeg. They give the peaches a warm flavor that I love.
• Almond extract: I love the hint of almond, but if I’m out, I swap in vanilla or even peach extract.

How to make

1. Get ready and prep the peaches: I start by heating the outdoor grill to medium or warming up a grill pan on the stove over medium heat. Then, I rinse the peaches, slice them in half, remove the pits, and rinse out the core so they’re clean and ready to go.

2. Coating: I take each peach half and slather it with coconut oil, making sure the cut side is fully coated so it gets that nice caramelized finish on the grill.

3. Cook: I place the peaches cut side down on the grill and cook them for about three to five minutes, just until I see those dark grill marks. I turn them halfway through to get those nice crosshatched lines. The marks don’t change the flavor, but they do make the peaches look extra pretty when served.

4. Finish and serve: I mix the cinnamon, almond extract, nutmeg, and honey in a small dish until it’s smooth and blended. While the peaches are still warm, I spread the honey mixture over the top so it soaks right in. Then I serve them with a scoop of vanilla ice cream or a bit of whipped cream, and sometimes I add a pinch of chopped mint for a fresh little touch.

Expert tip

Selecting the best peaches for grilling

When I’m picking peaches for grilling, I always look for ones with vibrant golden-red skin and just a hint of yellow near the stem. I skip any with green patches, bruises, or wrinkled skin since those can be underripe or dried out. I give each peach a quick sniff because it should smell sweet and fragrant, not bland or overly sugary. Then I give it a gentle squeeze, it should be firm with just a little give. If I’m not grilling them right away, I grab firmer ones and let them ripen for a couple of days on the counter.

More tips to consider:

• I keep my peaches at room temp, stem-side down, and spread out so they don’t bruise. If they start getting too soft, I move them to the crisper drawer in the fridge.
• If I’m not grilling outside, I use a grill pan on the stove or even pop them under the broiler. They still come out sweet and caramelized.
• When I need to ripen peaches fast, I just stick them in a paper bag for a day or two. It works like a charm.
• If I don’t want the skin, I wait until after grilling to peel them. Peeling beforehand can make them too soft and hard to handle.

Recipe variations

• No honey: If someone in the family can’t have honey, I swap in 2 to 3 tablespoons of pure maple syrup. It still gives that sweet glaze and tastes just as good.
• Spicy peaches: When I want a little heat, I add a few drops of sriracha to the honey glaze. It’s a fun twist that works especially well for adult cookouts.
• Different extract: I usually use almond extract, but I’ve swapped in vanilla or cinnamon extract and my kids go wild for the cinnamon one. I add about 1 teaspoon either way.
• Sweeter peaches: If the peaches aren’t super ripe, I sprinkle about a teaspoon of brown sugar on the cut side before grilling. It melts into the fruit and gives it a sweet caramelized crust.
• Savory peaches: Sometimes I skip the glaze and brush on a little barbecue sauce or teriyaki. About a tablespoon per peach half is plenty for a savory twist that pairs well with grilled meats.
• Jam: For extra peach flavor, I brush the tops with about a teaspoon of peach jam after grilling. It adds a glossy finish and makes them taste even fruitier.

Serving suggestions

Grilled peaches have turned into a recipe I make all summer long, especially when we have people over. For my best friend’s birthday last July, we had a backyard dinner with burgers, some grilled chimichurri chicken breasts and a big tray of these peaches right off the grill. I served them warm with a scoop of peaches and cream ice cream, and I kid you not, people were scraping the plates. Even my nephew, who swears he doesn’t like fruit, went back for seconds. Ha!

Another night, we were grilling for Father’s Day and I made them as a side for my Italian chicken and potatoes. They added just the right touch of sweetness, and I even tucked a few slices into a Caprese salad with mozzarella and basil. A couple of times I’ve used leftovers the next day in sandwiches or tossed them into the kids’ lunchboxes with peanut butter and crackers.

How to store leftovers:

• Refrigerate: I store any leftover grilled peaches in an airtight container and keep them in the fridge. They stay fresh for up to three days and are still just as tasty cold or gently reheated.
• Freezing: I’ve frozen them in a sealed freezer bag for up to a month, but I’ll be honest, they do get a little mushy once thawed. I usually save those for blending into smoothies or stirring into oatmeal.

Frequently asked questions

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