Simplest Grilled Peaches
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 6peaches
- Olive oil
Nutritional analysis per serving (6 servings)
65 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans 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
- 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.
- 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.
- 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.
Private Notes
Comments
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.
So simple and easy but outperforms everything else
These were excellent. Brushed with olive oil on cut sides, then after turning them over brushed heavily with agave syrup. Served with vanilla ice cream and dusted with crushed pistachios.
Perhaps I had clingstone rather than freestone peaches. Mine were slightly under-ripe, and that was a mistake. Had to cut them into quarters and cook them for longer, and they never really achieved the right texture. I'll try again, though!
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