I’m confident that most of you are open-minded enough to know that grills aren’t exclusively for meat. For those who might not be aware, let me introduce you to the delicious world of grilled peaches. Yes, you read that right—fruit can absolutely handle the heat from the grill, too.
Grilled peaches are a quintessential summer treat. They offer the perfect balance to end a grill-focused evening: not too heavy, yet packed with enough natural sweetness to serve as a satisfying dessert. I also think they’re a healthier option—certainly a step up from a banana split!
When it comes to grilling peaches, there are two key tips I’ve picked up over time. The first is to choose peaches that are still firm. Overripe peaches will become a mushy mess on your grill, while rock-hard ones won’t achieve that tender, juicy consistency you aim for.
The second tip is a little unexpected but makes all the difference: after you’ve grilled your peaches and dressed them with your desired toppings, add a few twists of fresh-cracked sea salt over the top. This might sound counterintuitive for a sweet dish, but trust me, the occasional bursts of salt meld perfectly with the sweet, caramelized flavors of the grilled peach, elevating the entire experience.
- 4 peaches (I used two white and two donut peaches for variety.)
- 4 Tablespoons of vanilla extract
- 4 Tablespoons of balsamic glaze
- 1 Tablespoon of olive oil
- 2 Tablespoons of honey
- 1/4 Teaspoon of ground cardamon
- A pinch of cinnamon
- A dash of nutmeg
- About 20 fresh mint leaves ( saving a few for garnish)
- 8 Tablespoons of mascarpone cheese
- Pink Himalayan sea salt
- Thoroughly wash peaches.
- In a bowl, combine all ingredients (besides salt and mascarpone)
- Cut peaches into halves removing the pits.
- Using a fork, poke a few holes into the flesh side of the peach.
- Add the peaches to the mixture, stir, and marinate for about 30 minutes.
- Heat the grill to at least 400 degrees and place peaches flesh side down. Close the grill and cook for about four minutes.
- Flip those babies, dab a little bit of sauce on each, and grill for another 4 minutes.
- Once they are soft to the touch with a bubbling caramel top, place them on a plate.
- Pour the remaining sauce, and dab a tablespoon of mascarpone on each.
- Let the cheese melt ever so slightly, and garnish with fresh mint.
- Crack fresh salt over each peach.
- Enjoy yet another joy from the grill!