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Grilled Peaches Recipe

This Grilled Peaches with Honey and Ice Cream recipe is a simple yet decadent dessert! Juicy peaches are lightly grilled then drizzled with honey and served with vanilla ice cream for a treat everyone loves!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8
Calories: 63 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 8 8 peaches halved with pit removed but not peeled
  • vanilla ice cream optional
  • honey to drizzle

Instructions

    Cup of Yum
  1. Heat grill or grill pan to about 350 degrees Fahrenheit.
  2. Place peaches on preheated grill flesh side down for 4 to 5 minutes.
  3. Flip to the skin side for an additional 4 to 5 minutes.
  4. Remove and serve warm with a scoop of vanilla ice cream.
  5. Drizzle with honey.

Notes

  • This dessert is meant to be eaten warm and fresh, but you'll definitely want to save any leftover grilled peaches!
  • To store. After the peaches are cool, store in airtight container and refrigerate. Use the next day if possible, but within 1-2 days. Top with the toppings as in this dessert recipe or use in alternative recipes as mentioned.
  • The nutritional information is for the peaches and honey only. You will need to add the nutritional information for the brand of ice cream you use. 

Nutrition Information

Serving 1peach Calories 63kcal (3%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 0.4g (1%) Saturated Fat 0.03g (0%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Sodium 20mg (1%) Potassium 183mg (5%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 489IU (10%) Vitamin C 6mg (7%) Calcium 6mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 63

% Daily Value*

Serving 1peach
Calories 63kcal 3%
Carbohydrates 15g 5%
Protein 1g 2%
Fat 0.4g 1%
Saturated Fat 0.03g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.1g 1%
Sodium 20mg 1%
Potassium 183mg 4%
Fiber 2g 8%
Sugar 13g 26%
Vitamin A 489IU 10%
Vitamin C 6mg 7%
Calcium 6mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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