Made This?
If you tried grilling these peaches, let us know how it went in the comments below!
When peaches are in season—from May to September, peaking in July and August—truly nothing beats a ripe, sticky-sweet peach. While you can just bite right in, cooking with peaches is truly killer. Obviously you can bake with them (peach cobbler, peach pie, peach pound cake), but peaches are also great in savory dishes, like in our peach balsamic chicken and as a salsa with pork tacos. Whether we're using the fruit in sweet or savory recipes, one of our favorite ways to amplify (and enjoy) a peach's natural flavor is to grill it. You heard us right—read on for everything you need to know:
First, preheat your grill or grill pan over medium-high. Brush the halved and pitted peaches with a high smoke point neutral oil, like canola oil or vegetable oil, on both sides.
Grill the peaches cut-side down to create those gorgeous grill marks.
After 4 to 5 minutes, the peaches should be soft, caramelized and ready to flip.
Using tongs, flip the peaches and grill the skin-side for 4 to 6 more minutes, or until they’re almost falling apart.
Serve over a big scoop of vanilla ice cream with a drizzle of honey and sprinkle of sea salt. Or, add them to a summer salad.
Fruits are taking over the grill this summer. Try these grilled fruits next:
If you have any leftovers, these will keep in an airtight container in the fridge for up to 5 days and in the freezer for up to 4 months. You can even throw them on the grill to reheat them!
ripe peaches, halved and pitted
vegetable or canola oil
Vanilla ice cream, for serving
Honey, for drizzling
Flaky sea salt
If you tried grilling these peaches, let us know how it went in the comments below!
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