These grilled peaches are seared on the grill until tender and caramelized, then brushed with cinnamon honey for a sweet finish. A super easy side dish or dessert option that’s great for summer entertaining!
In the warmer weather months, I grill all different kinds of fruits and vegetables such as grilled zucchini, grilled corn, and these amazingly delicious grilled peaches.
Have you ever tried grilled peaches before? If not, you’re totally missing out! The natural sweetness of the peaches develops an intense flavor when exposed to the high heat of the grill that just can’t be beat. Serve your peaches as a side dish, or add a scoop of ice cream and garnish of mint leaves and berries for a decadent dessert.
Grilled Peaches Ingredients
To make this recipe, you will need peaches, vegetable oil, honey and cinnamon.
How Do You Make Grilled Peaches?
Cut peaches in half, then remove the pits. Lightly brush the cut sides of the peaches with a little oil. Heat a grill to medium, then add the peaches cut side down to the grill grates. Cook for a few minutes until the peaches are caramelized and just softened. Drizzle a mixture of honey and cinnamon over the peaches, then serve and enjoy.
Tips For Grilled Peaches
- You can make this dish outdoors on a charcoal or gas grill, or inside on a stove top grill pan.
- This recipe also works with other stone fruit such as nectarines, plums and apricots.
- Grilled peaches stay fresh in the refrigerator for up to 4 days. You can eat them warm or cold.
- I typically use clover honey for this recipe, but you can use a different variety such as orange blossom or wildflower honey if you prefer. You can even use a little brown sugar instead of honey!
- Serve your peaches as part of an outdoor grilling menu! I recommend trying some of my favorites including grilled chicken kabobs and grilled vegetables. I also like to offer some fresh salads including caprese salad and carrot salad.
Quick Tip
I recommend using freestone peaches rather than cling peaches. It’s harder to remove the pits from the cling stone peaches. Typically the freestone variety is available later in the summer season and can easily be separated by twisting the two halves apart. If you can only find cling peaches, use spoon or melon baller to help remove the pits.
Recipe FAQs
I recommend looking for large, firm freestone peaches. If you choose peaches that are overly soft, they’ll be more likely to fall apart on the grill. Look for peaches that smell fragrant with just a bit of give when you squeeze them gently. You can use white or yellow peaches, both work just fine.
The peaches should just barely be ripe for best results. If the peaches are really hard, they won’t have any sweetness or flavor. If they’re too soft, they’ll be difficult to handle and will lose their texture when cooked.
Do not peel your peaches before you grill them. The skin helps the peaches to hold their shape on the grill. If you’d like to remove the peel you can do it after the peaches are cooked, but this is not necessary.
Serving Suggestions
You can serve these peaches as-is, or dress them up to turn them into a fancy dish!
- Dessert: Add a scoop of vanilla ice cream, raspberries and fresh mint for a fruit filled sundae.
- Sandwich: Slice the peaches and and layer them into a panini sandwich with brie and prosciutto
- Salad: Cut the peaches into wedges and toss them in a salad with baby spinach or arugula, goat cheese, candied pecans and a balsamic glaze.
- Breakfast: Top with vanilla Greek yogurt and a sprinkle of granola.
- Pizza: Add grilled peaches to a pizza along with some fresh mozzarella and a sprinkle of rosemary.
Once you try these grilled peaches, you’ll find yourself making them all season long!
More Summer Recipes You’ll Love
Grilled Peaches Video
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These grilled peaches are seared on the grill until tender and caramelized, then brushed with cinnamon honey for a sweet finish. A super easy side dish or dessert option that’s great for summer entertaining!
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Preheat a grill pan or outdoor grill to medium heat.
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Cut the peaches in half and remove the pits.
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Brush each peach half with vegetable oil.
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Grill the peaches for 3-5 minutes or until dark grill marks form. Rotate the peaches halfway through to get cross-hatched grill marks.
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In a small bowl, mix together the honey and cinnamon. Brush the honey mixture over the warm peaches, then serve.
- You can make this dish outdoors on a charcoal or gas grill, or inside on a stove top grill pan.
- I recommend using freestone peaches rather than cling peaches. It’s harder to remove the pits from the cling stone peaches. Typically the freestone variety is available later in the summer season. If you can only find cling peaches, use spoon or melon baller to help remove the pits.
Calories: 113kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 285mg | Fiber: 2g | Sugar: 19g | Vitamin A: 489IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 1mg
