Sweet, warm grilled peaches are wonderful on their own, even better with a scoop of homemade frozen yogurt or whipped cream.
Peaches are now in season, and I take full advantage of it! Don’t they have the most wonderful fragrance? It’s intoxicating. But as much as I love them fresh, I love them even better when they are grilled. Grilling enhances their flavor and brings out their natural sweetness. 🍑
Sweet, warm grilled peaches are wonderful on their own. But I think they’re even better with a scoop of homemade frozen yogurt!
The ingredients you’ll need
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, but any butter will be great.
How to grill peaches
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by heating your grill over medium heat.
2. Cut the peaches in half and remove the pit. Brush them with melted butter.
3. Grill for about 4 minutes per side.
How to pit a peach
It’s not too difficult. It’s just a matter of technique, and of being careful. Here’s how you pit a peach (the video below shows you exactly how to do it):
1. With a sharp paring knife, slice the peach in half.
2. Then twist each half in opposite directions to pull them apart.
3. Use your fingers to remove the pit. If it’s stuck, carefully slide the knife under the pit and then pull it away.
What peaches to use?
The best peaches for 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 something in the middle. If your peaches are underripe, you can ripen them at home.
What if I don’t own a grill?
You can use a grill pan. Or if you have a broiler-safe dish, you can broil the peaches, 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.
Should I add a sweetener?
I don’t think it’s necessary. These grilled peaches are very sweet. The grilling caramelizes the fruit’s natural sugar. So there’s truly no need for any added sugar.
How to flavor the peaches
I like to add 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.
How to serve grilled peaches
As I mentioned above, they are excellent with a scoop of frozen yogurt. They are also great with homemade whipped cream (my version is low carb, but you can use any sweetener you like).
What about leftovers?
You can keep the leftovers in the fridge, in a sealed container, for 2-3 days. They are very good cold, or you can reheat them in the microwave on 50% power.
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Grilled Peaches
INGREDIENTS
- 4 medium peaches ripe yet firm
- 2 tablespoons unsalted butter melted
INSTRUCTIONS
- Heat grill or 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 the melted butter.
- Place the peaches, cut side down, on the grill. Grill until tender and slightly charred, about 4 minutes per side. Serve immediately.
WATCH THE VIDEO:
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.