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Square shot of a bowl of grilled peaches served with vanilla ice cream and garnished with fresh basil.
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Grilled Peaches

Sweet summer peaches grilled with a buttery brown sugar glaze until soft, juicy, and caramelized at the edges. Ready in about 15 minutes, they make an easy light dessert over ice cream or a sweet-savory side for grilled meats.
Course Dessert, Side Dish
Cuisine American, Southern
Keyword grilled peaches, grilled peaches recipe, how to grill peaches
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 people
Calories 101kcal
Author Blair Lonergan

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.
    Whisking together the melted butter and sugar mixture.
  • 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.
    Brushing peaches with the melted butter mixture.
  • 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.
    Process shot showing how to grill peaches.
  • Turn the peaches over and brush with a little more glaze, if desired. The fruit should be tender but still holding its shape.
    Horizontal overhead shot of a platter of grilled peaches.

Video

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.

Nutrition

Serving: 1/4 of the recipe | Calories: 101kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 189mg | Fiber: 2g | Sugar: 16g | Vitamin A: 576IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg