Grilled Peaches are one of the easiest and best summer desserts you could make at home. The slight smokiness combined with a golden cinnamon honey butter topping ensures deliciousness in every last bite!
Placing the fruit on the grill brings out their natural juices and sweetness, and can even salvage those less than desirable peaches. Serve grilled peaches and other stone fruit, like plums and apricots as a side dish to compliment grilled pork tenderloin, chicken kabobs or even grilled steak. They are also great in salads.
My family’s favorite way to enjoy grilled peaches is for dessert! Topped with some vanilla ice cream, whipped cream or even yogurt makes for a sweet ending to a warm day.
How to Grill Peaches
If you want an easy side dish that can also serve as dessert, look no further than these easy grilled peaches! They take minutes to grill, and can also be made on the stovetop or even baked in the oven.
- Choose your fruit. You want your peaches to be ripe, but not too ripe. The perfect peaches for grilling will be firm with a little bit of a give when you gently squeeze them. Give them a sniff – they should have a strong peach smell.
- Size matters. Bigger is better to keep the fruit from falling through the grates. Cut peaches in half and remove the seed. You can cut into quarters if the peaches are larger, but for smaller fruit, half is good.
- Preheat your grill to medium heat (about 350-400 degrees). The sugar in the peaches will burn at higher temperatures.
- Brush with oil. Choose wisely as oil can alter the flavor. Olive oil will work, as will canola or grapeseed oil. Brush the cut sides of the peaches with the oil.
- Grill. Start with the peaches cut side down until they have nice char marks. Resist the urge to move them or check them too often. After about 4-5 minutes, flip them over and fill the hollows with cinnamon honey butter and cook for another 4 minutes. Let peaches rest for a few minutes before serving.
Stovetop Grilled Peaches
You can easily make grilled peaches without a grill using a pan on the stove! Use a grill pan or a cast iron skillet with a little olive oil. Grill the fruit over high heat for about 3-4 minutes per side without moving or turning. Rest on a plate for a few minutes before serving.
If you don’t mind turning on the oven, peaches can also be baked. Cut them in half and remove the pits. Place them cut side up in a greased baking dish. You want to choose a dish that will hold the peaches in place and won’t let them slide around. Add the cinnamon honey butter to the centers and bake at 350 degrees F for about 30 minutes. This would work for canned peaches as well, just with a shorter cook time.
Top Tips and FAQs
- Do peaches have to be ripe to grill? Peaches should be barely ripe, meaning they are firm but have a slight give when you give them a gentle squeeze in the palm of your hand. Too ripe peaches will have more sugars that will burn on the grill.
- Can you use canned peaches? You can! The key is to make sure you drain them really well and pat them dry with paper towels. Grill at a little bit of a lower temperature.
- Can you freeze grilled peaches? Yes you can freeze grilled fruit, but you may lose a bit of integrity and texture. Cool them completely, then place on a parchment lined cookie sheet and chill in the freezer for 2 hours. Wrap individually in plastic wrap or wax/parchment paper then store in a freezer bag for up to 6 months. Thaw in the fridge and reheat on the stove top or in the microwave.
- How to remove peach pits: Sometimes the pit comes out freely when you cut your peaches in half, but sometimes they need a little help. Take a small metal spoon, like a measuring spoon and gently scoop the pit out, preserving as much of the flesh as possible. Or if you’re carefully slice out the pit using a paring knife.
- How to store grilled fruit: Place cooled grilled peaches in an airtight container or bag and store in the fridge for 4-5 days. You can reheat in the microwave if you like, but they are also delicious cold.
What goes with grilled peaches?
More Way to Use Peaches This Summer
- Peach Sangria (non-alcoholic and adult versions)
- Easy Peach Cobbler
- Vanilla Peach Layer Cake
- Peach Crisp
- Frozen Peach Bellini
- Raspberry Peach Cheesecake Salad
- 5 peaches
- 1 tablespoon Olive oil
- 1 cup salted butter
- 2 teaspoons ground cinnamon
- 2 tablespoons honey plus more for drizzling if desired
- Preheat your outdoor grill to medium heat (about 350 degrees F). Clean grates.
- Cut peaches in half and remove the pits.
- Brush the cut side with a little olive oil and place cut side down on the hot grill.
- Cook until grill marks appear; about 4-5 minutes, then flip peaches over add a spoonful of the cinnamon honey butter on top of the peaches. Cook until the skins are charred and peaches are soft; about 3-4 minutes.
- Transfer peaches to a plate and let rest for a few minutes before serving. Serve as a side dish or top them with vanilla ice cream for an extra special dessert treat.
- Peaches should be firm but have a slight give when you give them a gentle squeeze in the palm of your hand.
- Canned peach halves can be used but should be drained really well and patted dry with paper towels.
- Store leftovers, cooled, in an airtight container in the fridge for 4-5 days.
- To freeze grilled peaches, cool completely, then place on a parchment lined cookie sheet and chill in the freezer for 2 hours. Wrap individually then store in a freezer bag.
- How to remove peach pits: Take a small metal spoon, like a measuring spoon and gently scoop the pit out, preserving as much of the flesh as possible.