Welp, just when I thought I couldn’t love anything more than a fresh, ripe, sticky-sweet peach dripping all over me (sorry, that got dirty-sounding real fast), I decided to throw those peaches on the grill. This game-changing move took one of my favorite foods and moved it into “favorite dessert” spot on my summertime cooking roster, and here’s why:
Grilled peaches are beautiful. They’re delicious. They require practically no prep beforehand, and everyone who sticks around for dessert can jump in and help with the slicing and grilling process together.
Since most of our summertime meals already require having the grill fired up, we just leave it on post-burger, and after a quick clean, it’s ready for fruit. Any and all stone fruit work great here — peaches, plums, apricots, nectarines — and I like to buy them on the firmer side so they hold their shape and don’t fall apart when they hit the hot grates. I give them a quick toss in olive oil, chopped rosemary (or thyme) and honey, a sprinkle of flaky salt like Maldon, and then a couple minutes per side on the grill is all they need for perfect char and caramelization.
I think my favorite flavor combination of summer is peaches and cream, so I top these with a really good vanilla ice cream, drizzle of honey and a crumble of amaretti cookies if I’m feeling fancy. This dessert is perfect for all your friends who have dietary restrictions. Dairy-free? Skip the ice cream. No gluten? No cookies required. It’s easily adaptable and I would even venture to say, pretty healthy.
I like to bring these out on a serving platter, put scoops of ice cream on top, them pass around spoons so everyone dig in, family style. Note that this works better after people have had a couple glasses of wine and have lost their inhibitions about sharing germs and dripping ice cream on their clothes. Hey, what’s summer for, right?
No grill? No prob: just sauté these in a hot skillet or on an indoor grill pan on the stove for similar caramelized deliciousness. Scroll on for the recipe…
- 6 - 8 peaches, plums, apricots, nectarines, or any stone fruit, halved and pit removed
- olive oil
- rosemary or thyme
- flaky salt (I like Maldon)
- for serving: honey, vanilla ice cream, and amaretti cookies (optional)
- Heat a grill (or indoor grill pan) to medium heat, and brush grates with a little oil to keep the fruit from sticking.
- Place halved fruit in a bowl, and drizzle with oil and honey to lightly coat. Sprinkle with a little salt, then use tongs to place the fruit cut side down on the hot grates. Close the lid, and grill until char marks appear on the fruit, 4 - 5 minutes.
- At this point, you can flip them and cook a little longer if you want them to be more tender. I hate a mushy peach, so I remove mine after they're cooked on one side.
- Transfer to a serving platter, drizzle with honey, then serve with vanilla ice cream and crushed amaretti cookies. Dig in!
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