There is no easier way to celebrate summer peaches than tossing them on the grill! A few minutes over the heat turns them soft and jammy, with caramelized edges and a buttery brown sugar glaze that tastes like dessert. Serve them warm over a scoop of vanilla ice cream, or set them alongside grilled pork chops as a sweet-savory side. Either way, they are done in minutes!
More Summer fruit recipes to try:
Before You Get Started
A few key tips will ensure perfect grilled peaches every time:
- Start with firm, ripe peaches. They should smell sweet and give slightly when pressed, but still feel firm. Overly soft peaches turn to mush on the grill and won’t hold their shape.
- Pat the cut sides completely dry. A dry surface sears and caramelizes instead of steaming, which is what gives you those beautiful grill marks.
- Get the grates hot and clean before the peaches go on. A clean, lightly oiled, preheated grill is the best insurance against sticking.
How to Pick the Right Peaches
Look for peaches that are ripe, fragrant, and give just slightly when gently squeezed, but still feel firm enough to hold their shape on the grill. If your peaches are slightly underripe, don’t worry. An extra minute or two on the grill will help soften them, and the glaze adds plenty of sweetness.
Freestone peaches are ideal because the pit releases easily when you halve them, while clingstone peaches tend to be more difficult to prep.
Both yellow and white peaches work well here. Yellow peaches are a bit more tart and sturdy, while white peaches are sweeter and softer.
How to Make Grilled Peaches
These grilled peaches come together in just a few simple steps. Mix a quick glaze, brush it over ripe peaches, and grill until caramelized and tender. From start to finish, the whole recipe takes about 15 minutes.
Step 1: Make the Brown Sugar Glaze
In a small bowl, stir together the melted butter, brown sugar, vanilla extract, and a pinch of salt until smooth, glossy, and lightly syrupy.
⭢ This recipe is easy to customize. Swap honey or maple syrup for the brown sugar, add a pinch of cinnamon for extra warmth, or stir in a splash of bourbon for deeper flavor. For a more savory twist, replace the vanilla with a little balsamic vinegar and serve the peaches alongside cheese, grilled meats, or salads.
Step 2: Prep the Grill and the Peaches
Preheat an outdoor grill or grill pan to medium heat. Clean the grates well and lightly oil them to help prevent sticking.
Pat the cut sides of the peaches dry with a paper towel, then brush them generously with the glaze. Drying the peaches first helps them sear instead of steam, giving you better grill marks and caramelization.
⭢ Leave the skins on the peaches while grilling. The skins help the halves hold together over the heat, and they slip off easily after cooking if you prefer not to eat them.
Step 3: Grill Cut-Side Down
Place the peaches on the grill with the cut sides facing down. Cook undisturbed for about 3 minutes, or until dark grill marks form and the glaze begins to caramelize.
You’ll know they’re ready to flip when the cut surfaces have deep grill marks and the edges look glossy and lightly bubbling from the melted sugars.
Step 4: Flip, Glaze, and Finish
Turn the peaches over and brush with a little more glaze, if desired. Continue cooking for another 2 to 4 minutes, just until the peaches are warm, juicy, and tender.
⭢ The goal is soft peaches that still hold their shape. Remove them from the grill before they become overly soft or start to collapse.
Love peaches with pork? For a stovetop version that builds a glossy sauce, try my Pan Fried Pork Chops with Peach Sauce.
No Grill? No Problem
You can still make delicious grilled peaches even if you don’t have access to an outdoor grill:
- Grill Pan: Use the same method on a grill pan over medium heat on the stovetop.
- Broiler: Arrange the peaches cut-side up on a foil-lined baking sheet and broil a few inches from the heat until bubbly and lightly caramelized.
- Cast Iron Skillet: Heat a lightly oiled skillet over medium-high heat and cook the peaches cut-side down until nicely seared.
- Air Fryer: Place the peaches cut-side up in the basket, brush with glaze, and air fry until tender, bubbly, and lightly caramelized.
Serving Suggestions (Sweet and Savory)
Grilled peaches are a delicious, flavorful light dessert on a warm summer evening, or an equally tasty side dish with savory meats. Here are a few ideas:
Sweet: Serve them warm over vanilla ice cream, with a dollop of whipped cream, a drizzle of honey, and a sprinkle of toasted pecans. For a more decadent treat, try them spooned over a slice of my Old-Fashioned Vanilla Pound Cake.
Savory: Offer them alongside grilled pork chops or chicken, tossed into a summer salad, or served with burrata or soft cheese as part of a board.
What to Grill Alongside:
Storage and Make-Ahead
Grilled peaches are best warm and fresh off the grill.
Prep Ahead: You can grill them a few hours ahead and serve at room temperature or rewarmed.
Storage: Keep leftovers in the fridge and use within a couple of days; they soften as they sit.
Frequently Asked Questions
Do you peel peaches before grilling, or grill them skin-on?
Grill peaches with the skin on. The skin helps the halves hold together over the heat and makes them easier to flip. If you prefer peeled peaches, the skins usually slip off easily after grilling.
What kind of peaches are best for grilling?
Look for peaches that are ripe and fragrant but still firm to the touch. Freestone peaches are the easiest to work with because the pit releases cleanly. Both yellow and white peaches grill well, although yellow peaches tend to hold their shape a little better.
How do you keep peaches from sticking to the grill?
Start with clean, hot, lightly oiled grill grates. Pat the cut sides of the peaches dry before brushing with glaze, then place them on the grill and leave them undisturbed until they’re ready to release naturally.
Can you make grilled peaches without a grill?
Absolutely! A grill pan, broiler, cast iron skillet, or air fryer can all give you delicious caramelized peaches. See the “No Grill? No Problem” section above for specific instructions for each method.
More Sweet Summer Peach Recipes
Watch How to Make It
Grilled Peaches
Ingredients
- 4 ripe but firm peaches, halved and pitted
- 1 tablespoon salted butter, melted
- 1 tablespoon packed light brown sugar
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Preheat your grill or grill pan to medium heat. Clean and lightly oil the grates so the peaches don’t stick.
- In a small bowl, stir together the melted butter, brown sugar, vanilla, and a pinch of salt. It should look glossy and lightly syrupy.
- Pat the cut sides of the peaches dry with a paper towel. This helps them sear instead of steam. Brush the cut sides generously with the brown sugar glaze.
- Place the peaches cut-side down on the grill. Let them cook undisturbed for about 3 minutes, until you see grill marks and the sugars start to caramelize.
- Turn the peaches over and brush with a little more glaze, if desired. The fruit should be tender but still holding its shape.
Notes
- Choose firm, ripe peaches. Too-soft fruit falls apart on the grill, and freestone peaches are easiest to halve and pit.
- Pat the cut sides dry. A dry surface sears and caramelizes instead of steaming.
- No grill needed. Use a grill pan, broiler, cast iron skillet, or air fryer instead.
- Glaze swaps. Try honey or maple in place of brown sugar, a pinch of cinnamon, or a splash of bourbon. For a savory spin, use a little balsamic instead of vanilla.
- Serve sweet or savory. For dessert, go warm over vanilla ice cream with toasted pecans and a drizzle of honey. For a side, pair with grilled pork chops or chicken.
- Best fresh and warm. Grill them a few hours ahead and serve at room temperature if needed.
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