Simplest Grilled Peaches

Simplest Grilled Peaches
Sasha Maslov for The New York Times
Total Time
10 minutes
Rating
4(653)
Notes
Read community notes

Grilled peaches may be summer’s greatest joy. Cook them over a medium to low gas grill or a dying charcoal fire, and serve them with ice cream, whipped cream or nothing at all.

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Ingredients

Yield:4 to 6 servings
  • 4 to 6peaches
  • Olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

65 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 1 gram protein; 0 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.

  2. Step 2

    Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.

  3. Step 3

    Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn’t need anything at all.

Ratings

4 out of 5
653 user ratings
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Cooking Notes

take balsamic vinegar and cook slowly in a saucepan to reduce it by half. baste the peaches with the glaze and serve. nectarines or plums work equally well.

Important Note: Girlling peaches works best with Freestone rather than Clingstone peaches.

Important P.S. Try smoking the peach halves ... even better!

Grilled peaches are only as good as the quality of the fruit. They should be a little under-ripe, freestone, and at room temperature. The grill should be only hot enough to make grill marks, and the grill should be well cleaned and oiled. Check often to be sure they're not turning to mush or burning. I suppose a grill pan could be used, but I've never tried it.

Getting stones out of peaches causes me to swear like a sailor.
OK, that said - I used olive oil and a little salt to grill. Then flipped then peaches over and brushed/filled them with butter/rum/vanilla/brown sugar mixture. Served with iced cream, with the rest of the syrupy rummy mixture all over the place - it's glorious.

I add them to an arugula and goat cheese salad with balsamic dressing. Year round treat.

Made this today with the season's first batch of peaches. I let them get a bit more charred than this photo. Barely let them cool before diving in. Advice: make more than you think you can possibly eat.

I like to melt unsalted butter and heat it with Sonomic Almost Vinegar (like a reduced balsamic without the acid), reducing it a bit and then brush the mixture over the cut side of the grilled peach when I turn it over. It's a great glaze for the peaches.

Add a dollop of ricotta maybe stirred with some honey or even milk to make it whippier. And I agree with another poster.....make more than you think you'll eat!

This is an OMG flavor. Used EVOO. Served with a puddle of European style (whatever that is) whole milk yogurt in the depression left by the peach pit. These grilled peaches taste like the best part of a Peach Cobbler, undiluted.

Fantastic and sooo easy! I followed the recipe exactly as above and the peaches were good and ripe so did not need anything. We ate it as a side to a grilled ahi tuna steak together with broccolinis from the garden, on the grill as well. The grilling time is spot on. The quality of the peaches does really matter. I think this would go well with swordfish as well as a chicken breast. It would also accompany a pork tenderloin, simply roasted or grilled on the barbecue.

Our peach tree overfloweth, and this easy-peasy recipe is so good with so many things. I drizzled them with maple syrup for the last 5 mins and served them with grilled sea bass. Brilliant.

Grilled peaches also make an amazing chunky sauce for poultry, pork and with a (very) little maple syrup stirred in, pancakes and waffles.

Very good. Try oiling the grill also to prevent sticking.

I also do this with mangoes and nectarines. Great way to sweeten stone fruit that isn’t quite ripe yet. Delicious on salads with some feta cheese and walnuts.

I grill peaches a lot. They are easy. Spray the grill grids. No grease on the peach. Then grill the open side first. Just until grill marks appear. Turn right side up, and add honey or sugar (optional) and a light dusting of cinnamon/nutmeg. Allow the honey to marry with the cinnamon and nutmeg. Remove to serving plate. These are delicious.

I remove the stones and use a teaspoon to clean up the ‘divot’. I then fill the void with white peach balsamic vinegar, grind fresh pepper over them, and set them on my gas grill (medium setting) until the skins are charred. Then, I turn them over a couple minutes until grill marks show on the flesh. I usually serve these with grilled pork tenderloin, to the delight of our guests.

Why oliver oil? Isn't a true olive oil just too pungent? How about a more neutral oil?

I dont have a grille. How about broiling them?

Our peach tree overfloweth, and this easy-peasy recipe is so good with so many things. I drizzled them with maple syrup for the last 5 mins and served them with grilled sea bass. Brilliant.

Cinnamon sugar is excellent here

Recipe works well as is, you can grill for longer, the peaches don’t overbook, they retain heat and juiciness well, tried the balsamic glaze another commenter mentioned, that was super tasty with the peaches, I serve the glaze on the side so guests can take as needed

I've used a toaster oven to "grill" fruit on toast, sometimes buttering them first, but I'm hoping Sam Sifton & the kibitzers here have advice on the best techniques, for example: 1. Toast half-peaches until they caramelize, as this recipe advises? 2. Broil using the top burners? 3. Put them on the bread before toasting? 4. #1 then #3? 5. something else?

Made barely ripe peaches taste perfectly ripe and delicious! Added a maple bourbon glaze, thought hardly tasted it.

Use underripe peaches. Either melt unsalted butter and heat it with Sonomic Almost Vinegar (w/o acid) or heat and reduce balsamic vinegar by half.

Fantastic and sooo easy! I followed the recipe exactly as above and the peaches were good and ripe so did not need anything. We ate it as a side to a grilled ahi tuna steak together with broccolinis from the garden, on the grill as well. The grilling time is spot on. The quality of the peaches does really matter. I think this would go well with swordfish as well as a chicken breast. It would also accompany a pork tenderloin, simply roasted or grilled on the barbecue.

Don't have a grill. Will an oven work somehow? Don't mind if the grill marks are missing.

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