Grilled Peaches
User Reviews
5
Grilled Peaches
Description
This recipe prepares peaches by halving and brushing them with vegetable oil before grilling. The grill is set up with one side at medium-high or charcoal heat and the other side cooler for indirect cooking. Peaches are first grilled cut side down over direct heat to develop grill marks and begin softening, then turned and moved to indirect heat to finish cooking more gently.
The topping is a simple mixture of honey and ground cinnamon brushed on after grilling, which enhances the sweetness with warm spice. The peaches can be served with whipped cream and additional honey to complement the smoky, softened fruit.
The recipe suggests optional pre-grilling glazing with a reduced teriyaki-pineapple-sugar sauce for a sweet and salty layer. Grilled peaches should be stored in airtight containers and are best consumed within 2-3 days. Freezing is possible but can affect the texture unfavorably. Gentle reheating in a microwave works well to warm them.
Ingredients
- 4 peaches ripe but firm
- 1 tablespoon vegetable oil
- 2 tablespoons honey
- pinch ground cinnamon
Instructions
- GAS GRILL: To make this grilled peaches recipe, preheat the gas grill to medium-high heat on half the grill but low heat on the other half of the grill.
- Brush the peach halves with oil.
- Place peaches on the grill, cut side down, over direct heat until they get nice grill marks, and start to soften (about 4-5 minutes).
- Brush their tops with oil, turn peaches over, then move to the indirect heat side of the grill to continue cooking for 4-5 minutes more. Serve them brushed with a mixture of honey and cinnamon and top them with whipped cream and a drizzle of honey.
- CHARCOAL GRILL: Heat charcoal and locate the on one side of the grill, leaving the other side without any charcoal.
- Brush the cut sides of the peaches with oil.
- Place them on the grill, cut side down, over direct heat (charcoal side) until the peaches get grill marks and soften (5-6 minutes).
- Brush the tops of the peaches with oil, turn over, and move to the indirect heat side of the grill (no charcoal side) to continue cooking (5-6 minutes more). Serve them brushed with a mixture of honey and cinnamon.
- INDOOR GRILL PAN: Cut the peach in half and remove the pit. Heat a large cast-iron grill pan over medium-high heat.
- Brush the cut sides of the peaches with oil.
- Place peaches on a grill pan, cut side down and let it cook for about 3-5 minutes or just until they get nice grill marks.
- Brush the tops with oil, turn over, reduce heat to medium, and grill them for 3 to 5 minutes or until grilled and slightly softened. Serve them brushed with honey and cinnamon mixture.
Notes
- Brush peach halves with oil before grilling to prevent sticking and encourage caramelization.
- Use a two-zone grill setup: direct heat for searing, indirect heat for gentle finishing.
- Optionally glaze peaches with a teriyaki, pineapple juice, and sugar reduction for added flavor.
- Store grilled peaches in airtight containers for 2-3 days; freezing is possible but may alter texture.
- Warm the peaches briefly in the microwave before serving to enhance softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 5mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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