Juicy, sweet peaches are arguably the king of summer fruits. While there is nothing quite like biting into a perfectly ripe, fresh peach, grilling them elevates their natural sweetness and adds a beautiful, smoky depth. It’s an effortless technique that creates the perfect, refreshing dessert after a heavy summer barbecue.
Which Peaches Should I Use for Grilling?
I highly recommend using yellow freestone peaches. As the name suggests, the flesh easily separates from the pit, making them ideal for cooking and baking. If you only have clingstone peaches, simply use a measuring spoon to gently scoop out the pit.
While white peaches tend to be a bit too soft to hold up well on the grill, you can certainly use them if you prefer their delicate floral flavor. I love white peaches so much that I make a signature white peach compote every summer! (Check out → the New York Times article in which I was featured in 2018).
Perfecting the Grill Marks
Whether you are firing up a gas grill, lighting charcoal, or using a cast-iron griddle pan indoors, you can achieve beautifully grilled fruit.
The secret is heat management. Place the peaches over direct heat just long enough to develop deep, caramelized grill marks. Once you flip them, move the peaches to indirect heat (or lower the burner on your stove) so they can soften without burning.
How to Use Leftover Grilled Peaches
Because we aren’t adding any refined sugar or honey during the grilling process, these peaches are incredibly versatile.
- Wellness Breakfast: Dice them up for a morning granola bowl, oatmeal, or yogurt.
- Savory Salads: Pair them with a Burrata Prosciutto Salad.
- Appetizers: Serve them alongside ricotta, mascarpone, or burrata, finished with a drizzle of quality olive oil and a crack of black pepper.
Grill as many peaches as you have on hand—they will never go to waste!
The Ultimate Pairing: Miso Caramel
To take this dessert to the next level, drizzle the warm peaches with my savory-sweet miso caramel. Miso Caramel Sauce Recipe.
Grilled Peaches with Miso Caramel Sauce
Ingredients
- 3 ripe but firm yellow peaches freestone preferred
- 1 tbsp avocado oil or canola/coconut oil
- Vanilla bean ice cream for serving
- Miso Caramel Sauce for drizzling
Instructions
- Prep the Fruit: Wash the peaches thoroughly. Slice them in half lengthwise and carefully remove the pits.
- Preheat the Grill: Preheat your outdoor grill or indoor cast-iron grill pan over medium-high heat. Lightly grease the grill grates. Brush the cut sides of the peaches with your chosen oil.
- Sear for Marks: Once the grill is hot, place the peaches cut-side down over direct heat. Cook undisturbed for 4 to 5 minutes until deep grill marks appear. (Optional: For a professional crosshatch pattern, rotate the peaches 90 degrees halfway through the searing time).
- Soften: Brush a little oil on the skin side of the peaches, then flip them over so the cut side is facing up. Move the peaches to indirect heat (or reduce your stove heat to low) and cook for another 4 to 5 minutes until they are tender and slightly softened.
- Serve: Remove the peaches from the heat. Serve immediately with a scoop of vanilla ice cream and a generous drizzle of miso caramel sauce.
Notes
- Oil Selection: Always use a high-smoke-point oil. Avoid butter for the grilling step, as the milk solids will burn before the peaches finish cooking.
- Patience is Key: Do not move or rotate the peaches excessively. Letting them sit undisturbed is the only way to get perfect, distinct grill marks.
- Leftovers: Unsweetened grilled peaches are incredibly versatile. Dice any leftovers for your morning oatmeal, or serve them alongside a savory burrata and prosciutto salad.
