This grilled peaches recipe will transform summer peaches into a bit of magic in less than 10 minutes. The true taste of summer!
At the peak of peach season, grilled peaches are a perfect pairing with, well, almost anything – chicken, pork, fish – and of course as a dessert. They are fantastic served warm or at room temperature.
I figure about 1 smaller peach per person or 1/2 a large one (I make a few extras for the typically high demand).
You will know when peach season comes around because the prices go way down for a few weeks and you just want to inhale the fragrance, letting their juices drip down your chin.
Never mind… just make these. Hands down, my favorite thing on the plate. They’re so good, so easy and they just take a few minutes.
How to tell if a peach is ripe
You can’t tell a ripe peach by its color. A red blushed peach is not necessarily ripe. The best ways to tell are by touch and smell. Avoid peaches that are wrinkly and bruised, hard as a rock or too squishy/mushy.
Ripe peaches have:
- a fragrant sweet smell.
- slight ‘give’ or softness when gently squeezed.
- slight wrinkling around the stem.
- color around the stem that is deeper yellow, not pale or green.
How to ripen peaches quickly:
- Unless the peaches are really hard, a day or two on the counter will do it. Near a window is best. Don’t put them in the fridge unless they are already ripe and you don’t want them to ripen any more.
- To hasten ripening, place peaches in a paper bag. For even quicker ripening, place a banana or apple in the bag with the peaches.
Ways to use Grilled Peaches
Grilled peaches are a star on their own, but here’s a couple of other ways to use them:
- Dessert: Make a dessert, served in small bowls, with grilled peaches and a scoop of yogurt or ice cream on top (for some big decadence, drizzle on some caramel sauce);
- Salad: Cut up the grilled peaches into small chunks and toss them into a Thai Quinoa Salad
- Appetizer: Top crostini with ricotta and grilled peach slices, sprinkled with basil (or slivers of prosciutto) for a great appetizer; Or try our Pesto Ricotta Crostini appetizers.
- Side: Cut up grilled peaches into small chunks and toss them into Grilled Vegetable Orzo; or as a simple side for marinated chicken or flank steak.
- Main: Use grilled peaches instead of fresh peaches in this Maple Ginger Salmon with Peach Salsa
- Salad: Make a spinach salad with grilled peaches and avocado. Drizzle with your favorite vinaigrette or the dressing used in Quinoa Sweet Potato Salad
Tailor To Your Taste
- For this grilled peaches recipe, it is not absolutely necessary to add the butter and sugar, but I highly recommend it. The extra calorie amount is tiny and the added flavor is well worth it in my opinion. You can skip the butter if you want though.
- Add a dash of cinnamon, nutmeg or cardamon.
- Garnish with chopped mint leaves.
Make Ahead Grilled Peaches
- This recipe can be made a couple of hours ahead. Serve at room temperature or, if desired, warm the peaches in the microwave for 45 seconds.
Grilled Peaches Recipe
- 6 ripe peaches
- 1 tbsp butter
- 1 tbsp sugar (brown or white) or maple syrup
- pinch cinnamon or nutmeg (optional)
- HEAT GRILL to medium-high temperature, about 450F.
- PREPARED PEACHES AND SEASONING: Wash the peaches, cut in half and remove the pits. Microwave butter and sugar. Stir to blend. Set aside. To cut halves, I slice around the seam, twist each half in the opposite direction to separate.
- GRILL PEACHES: Spray or brush grill and flesh side of the peaches with oil. Place peaches on grill, flesh side down, close lid and grill for about 2-3 minutes (check to see if you have some grill marks. Turn over using a spatula or tongs, brush with butter-sugar mixture and continue to heat another 2-3 minutes depending on the size of the peach. Peaches should still hold their shape. Serve warm or at room temperature.