Juicy, sweet grilled summer peaches are an irresistible dessert when paired with vanilla ice cream or whipped cream. A few fresh basil or mint leaves add fragrance and color. Simple, elegant, and fast.
I wasn’t originally convinced that grilled peaches could be a standout dessert, but after tasting perfectly ripe Texas peaches, I changed my mind. They’re tender, fragrant, and become even more luscious with a quick char and a little melting cinnamon-sugar butter.
Before dessert, these peaches work well alongside a vibrant peach-and-avocado Caprese or a chilled peach iced tea. For the finale, just halve the peaches, grill them briefly, and top with cinnamon-sugar butter and a generous scoop of vanilla ice cream. A few fresh basil or mint leaves make a pretty finishing touch.
It takes only minutes to prepare: five minutes to get ready, a couple minutes on the grill, and they disappear in even less time.
Choose the best peaches you can find: they should smell fragrant at the market and feel firm but not hard, with no bruises or soft spots. When they’re eaten right away, one peach half per person is a satisfying portion, especially with ice cream.
To prepare, slice the peaches in half and remove the pits. Brush the cut sides lightly with oil—olive or canola works fine—and place them cut-side-down on a hot grill pan or outdoor grill. Press gently with a spatula to develop attractive grill marks, then flip and briefly grill the rounded side.
The warm, caramelized fruit is especially delicious with a dollop of cinnamon-sugar butter and a scoop of vanilla ice cream or a spoonful of freshly whipped cream.
Grilled Peaches with Cinnamon-Sugar Butter
Ingredients
- 2 ripe peaches
- 3 Tablespoons unsalted butter, room temperature
- 1 Tablespoon cinnamon sugar, (or 2 tsp. sugar + 1 tsp. cinnamon)
- Olive oil or canola oil
Serving suggestions:
- Fresh basil leaves
- Mint leaves
- Vanilla ice cream
- Whipped cream
- Frozen yogurt
- Balsamic glaze
Instructions
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Slice peaches in half lengthwise and remove pits; set aside.
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In a small bowl, mix butter and cinnamon sugar until well combined.
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Heat a grill pan or outdoor grill to medium-high. Brush peaches with oil and grill cut-side-down until slightly softened and charred, about 1–2 minutes. Press gently with a spatula to form grill marks, then flip and grill the rounded side for another minute.
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Serve peaches on individual plates and top each half with a spoonful of cinnamon-sugar butter, fresh basil or mint, and a scoop of vanilla ice cream or a dollop of whipped cream.
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Enjoy!
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