The next time you turn on the grill for dinner, keep it on for dessert. Just as grilled meats and vegetables need little more than a glug of oil and a sprinkle of salt, grilled fruits, especially grilled peaches, are just as easy to enjoy come summer each year. A few tips for grilled peach success: The riper your peaches, the less time they’ll need to cook, so keep a close eye. And if you aren’t a fan of peach fuzz, simply cut a cross at the bottom of each peach, blanch in boiling water for about 30 seconds, plunge into ice water, then use your fingers to slip off the skin. From there, halve the peaches, remove the pits, and proceed with the recipe as written. Nectarines would also appreciate the grill treatment (as, we imagine, would apricots and plums). As noted, the ground cinnamon is optional, but it’s also adaptable. Don’t hesitate to swap in another spice, like warming cardamom or clove, or even kicky cayenne or black pepper, which get along great with sweet, juicy fruit. Now, what to serve with your grilled peaches? As noted, you could and should devour these as dessert, with no adornments. Or, if you’re feeling like an overachiever, top with vanilla ice cream, Greek yogurt, crème fraîche, or a big pour of cream straight from the carton. Or take the savory route instead and serve them as an appetizer or snack—maybe with a wedge of gooey cheese, ribbon of prosciutto, or a long drizzle of olive oil. —The Editors
peaches, halved and pitted
unsalted butter, melted
light or dark brown sugar
Ground cinnamon, to taste (optional)
In This Recipe
Heat the grill to medium-high.
Brush each peach half with some melted butter and sprinkle 1 tablespoon of brown sugar on top, as well as a dash of ground cinnamon, if desired.
Grill the peaches face down for 5 to 7 minutes. Flip over and grill for 2 to 3 minutes longer, or until the peaches just start to wrinkle and get juicy.