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? It's intoxicating. 🍑 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!
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Ingredients
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 I'm obsessed with Kerrygold butter, but honestly, any butter will be great here.
How to grill peaches
It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
You start by preheating your grill over medium heat.
Now, cut the peaches in half and remove the pit.
Brush them with melted butter.
Grill them for about 4 minutes per side. That's it! Perfection achieved, and it was SO EASY.
Expert tip: how to pit a peach
It's actually 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):
- With a sharp paring knife, slice the peach in half.
- Then 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.
Frequently asked questions
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.
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, 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.
Variations
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.
Serving suggestions
As I mentioned above, grilled peaches are excellent when topped with a scoop of frozen yogurt. They are also great with homemade whipped cream.
Storing 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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Recipe card
Grilled Peaches (No Added Sugar)
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:
NOTES
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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, and Country Living. 