2tablespoonshoneyplus 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.