Grilled Peaches

Obviously, this is one of the least scientific recipes I could have shared with y’all.  But at the same time, in my world, grilling is absolutely not a science.  These will be good in your breakfast parfait, with some ice cream for dessert or just on their own to scratch whatever itch you may be having.


  • Fresh peaches, halved and pitted
  • Olive oil
  • Brown sugar


  • Drizzle peaches with olive oil, rub with brown sugar (~1 t/peach half)
  • Let sit…for as long as you can bear
  • Pre-heat grill to 350 degrees-ish. 
  • Place peaches insides-down on grill.
  • Turn every few minutes to avoid burning instead of carmelization.
  • Remove when ready

The goal here is to end up with peaches that are fork-tender.  Personally, I’m not that patient of a person, so I would recommend leaving them for as long as you can handle, and enjoy.  By the time you’ve gotten them to the grill, it’s a win-win situation.

Some suggest drizzling them with balsamic vinegar in addition to the olive oil and brown sugar prior to grilling and then serving with a basil garnish.  I haven’t tried it, but I’m sure it’s good.


One response to “Grilled Peaches

  1. there is nothing better than some fresh peaches!– what a great way to spruce em up!

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