Sweet, warm grilled peaches are wonderful on their own, even better with a scoop of homemade frozen yogurt or whipped cream.
All they need is a drizzle of sweet butter - there's no need for added sugar. And they're ready in less than 30 minutes!
Peaches are now in season, and I take full advantage of it! Don't they have the most wonderful fragrance? But as much as I love fresh peaches, I love them even better when they are grilled. Grilling enhances their flavor and brings out their natural sweetness.
These sweet, warm peaches are wonderful on their own and they certainly don't need sugar to taste good. But I do admit they're perfect when topped with a scoop of homemade frozen yogurt!
Since I don't add a sweetener, you'll only need two ingredients to make this delicious summer dessert. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Fresh peaches: It's best to use ripe-yet-firm peaches in this recipe. You don't want them too soft.
Melted unsalted butter: I love using creamy European butter, and especially Kerrygold butter, but any butter will be great here. Just make sure it's unsalted.
Grilling peaches is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by preheating your grill on medium heat. You don't want your grill too hot for this recipe.
Now, cut the peaches in half and remove the pit. I explain how to do it below.
Brush the halves with melted butter.
Grill them for about 4 minutes per side. That's it! Perfection achieved, and it was SO EASY.
How do you pit a peach? It's actually not too difficult. It's just a matter of technique, and of being careful. Here's how you do it:
- With a sharp paring knife, slice the peach in half.
- Next, gently twist each half in opposite directions to pull them apart.
- Use your fingers to remove the pit. If it's stuck, carefully slide the knife under the pit and then pull it away.
Watch the video below for a visual demonstration.
Frequently asked questions
The best peaches to use in this recipe are ripe yet firm. Soft, very juicy peaches are best enjoyed raw, since they won't withstand the cooking process and will turn mushy.
However, you don't want them too firm, or they'll be impossible to halve. So pick something in the middle. By the way, if your peaches are underripe, you can ripen them at home.
I don't think it's necessary. Peaches are naturally very sweet and grilling enhances their sweetness by caramelizing the fruit's natural sugar. So there's truly no need for any added sugar.
You can use a grill pan. Or if you have a broiler-safe dish, you can broil the peaches for 3-4 minutes per side. Check on them often, to make sure they don't burn.
I suggest you start checking on them after 2 minutes. And position the rack 6 inches below the flame, not directly below.
I like to brush the peaches with sweet butter. It adds wonderful flavor and richness to the sweet fruit.
You can also add a pinch of cinnamon to the melted butter if you'd like. I prefer to focus on the natural peach flavor so I normally don't, but it's very tasty.
A few drops of vanilla are also good, mixed into the melted butter prior to coating the fruit.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. They are very good cold, or you can reheat them in the microwave on 50% power prior to enjoying them.
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Grilled Peaches - No Added Sugar
- 4 medium peaches ripe yet firm
- 2 tablespoons unsalted butter melted
- Heat a grill or a grill pan on medium heat.
- Cut the peaches in half and remove the pit: With a sharp paring knife, slice each peach in half. Then twist each half in opposite directions to pull the halves apart. Use your fingers to remove the pit. If it's stuck, carefully slide the knife under the pit and then pull it away.
- Brush the peaches all over with melted butter.
- Place the peaches, cut side down, on the grill. Grill until tender and slightly charred, about 4 minutes per side. Serve immediately.