Are you looking for an easy yet show-stopping dessert? Try this grilled peaches recipe. Fresh peaches are briefly marinated in honey, vanilla, cardamom, and cinnamon, then grilled until warm and caramelized. The juicy peaches are delicious on their own, but below are several serving ideas to turn them into an unforgettable dessert. Don’t miss the step-by-step VIDEO below!
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Ingredients:
To boost flavor, this grilled peaches recipe uses a simple marinade: honey for sweetness, cinnamon and cardamom for warm spice, and vanilla for floral depth. These ingredients highlight ripe stone fruit without overpowering it.
How to make grilled peaches:
- Preheat the grill to about 500°F. Clean and oil the grates so the fruit won’t stick.
- Halve the peaches and remove the pits. In a bowl combine honey, vanilla (paste or extract), ground cardamom, and cinnamon. Add the peaches and toss to coat. Let them sit 10–15 minutes to marinate.
- Place the peaches cut side down on the hot grill, reserving the remaining honey mixture for serving. Grill until you see clear grill marks, about 2–3 minutes.
- Flip the peaches and grill briefly until lightly caramelized and tender in the center, about 1–2 more minutes depending on ripeness. If peaches are very ripe, you can skip flipping. Transfer to a platter and let cool slightly; serve warm or at room temperature.
How to serve the peaches:
- Peaches and cream: Drizzle the grilled peaches with the reserved honey marinade and top with cardamom-laced whipped cream. Add chopped toasted nuts or candied pecans for crunch.
- Peach shortcakes: Serve grilled peaches over grilled pound cake or almond shortcakes for a composed dessert—grilling the cake lightly adds smoky caramel notes.
- Peaches and ice cream: Slice the grilled peaches and pile them over vanilla ice cream. Finish with a dollop of cardamom whipped cream and chopped nuts for the ultimate summer sundae.
FAQs
Choose firm but ripe peaches or nectarines that yield slightly to gentle pressure. Avoid overly soft, super-ripe fruit that can fall apart on the grill. Freestone varieties make pitting easier, but any peach can work with a small knife or spoon to remove the pit.
Use a well-oiled grill pan over high heat. Once the pan is hot, place peaches cut side down and cook until grill marks appear, about 2–3 minutes.
Scale the recipe up—grilled peaches are an excellent way to use a bounty from the farmer’s market. Leftovers are great over yogurt, pancakes, or waffles.
Tips for this recipe:
- For gas or kettle grills, aim for medium to medium-high heat (around 500°F).
- Vanilla paste adds a concentrated vanilla-bean flavor, but vanilla extract works fine if that’s what you have.
- If you don’t have an outdoor grill, a grill pan on the stovetop produces excellent results—oil the pan, heat it well, and look for 2–3 minutes per side for grill marks.
- To grill pound cake: clean and oil the grates, then toast cake slices briefly—about 30–60 seconds per side—until marked and slightly crisp.
*This post contains affiliate links to products the author uses and recommends.
Other grill recipes you might like:
- Grilled Romesco Crostini
- Life-Changing Grilled Potatoes with Herbed Aioli
- Best Grilled Broccoli
- Grilled Tomato and Bread Salad
- Grilled Chicken Paillard
- Mojo Marinated Grilled Skirt Steak
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Grilled Peaches with Cardamom Whipped Cream
Equipment
- Grill or grill pan
Ingredients
Grilled Peaches
- 3 tablespoons honey
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- 4 firm but ripe peaches or nectarines, halved and pitted
- Neutral vegetable oil for the grill
For Serving (optional)
- Cardamom whipped cream
- Chopped toasted nuts or candied pecans
Instructions
- Preheat your grill to 500°F (medium-high heat).
Marinate the peaches
- In a medium bowl, whisk together honey, vanilla, cardamom, and cinnamon. Add the peaches and toss to coat. Let sit at room temperature 10–15 minutes.
Grill the peaches
- Clean and oil the grill grates. Using tongs, place the peaches cut side down on the grill, reserving the marinade for serving. Cover and grill until caramelized with grill marks, about 2–3 minutes.
- Flip and cook until grill marks form on the other side and peaches are tender in the center, about 1–2 minutes more depending on ripeness. Transfer to a platter and let cool slightly—serve warm or at room temperature.
Serve
- Drizzle with the reserved honey marinade, add dollops of cardamom whipped cream, and sprinkle with chopped toasted nuts if desired.
Notes
Do ahead: Grilled peaches can sit at room temperature up to 2 hours before serving. Store leftovers in the refrigerator up to 2 days; they’re great over yogurt or pancakes.
Tips:
- Choose firm but ripe peaches or nectarines; avoid overly soft fruit that will fall apart on the grill.
- Vanilla paste gives a vanilla-bean flavor, but extract is an okay substitute.
- Use a grill pan if you don’t have an outdoor grill—oil it, heat until very hot, and look for 2–3 minutes per side for marks.
- To grill pound cake, toast slices briefly—about 30–60 seconds per side—until marked and slightly crisp.
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