Giving freshly sliced peaches, nectarines, and apricots a turn on the grill adds a caramelization that intensifies their natural sweet-tart flavor. With the heightened flavors there is no need for extra sugar of any kind, making this an easy and natural way to satisfy a sweet tooth. This recipe uses peaches.
The grill has the ability to elevate sweet, juicy peaches from over-the-sink snack to dessert or a side dish with nothing more than heat. Grilled peaches are the kind of magic that happens in a hot grill’s twilight — when dinner is nearly done, and sweet fruit is the only thing that can be reasonably paired with the cold wine and the ice cream destined for dessert.
SERVES6 to 8
- 6 peaches, preferably freestone
- Olive oil
- Gas or charcoal grill
- Sharp knife
- Prepare the grill. Light a gas grill to medium heat. If you’re cooking over charcoal, grill the peaches after everything else has been grilled.
- Halve and pit the peaches. Run a sharp knife along each peach’s seam to halve them. Remove the pit and brush each cut side with olive oil.
- Grill cut-side down, over medium heat, for 4 to 5 minutes. Place the peaches cut-side down on the grill and cook undisturbed until grill marks appear, 4 to 5 minutes.
- Flip the peaches and cook until tender, 4 to 5 minutes. Flip the peaches and grill until the skins are charred and the peaches are soft, 4 to 5 minutes more.
- Serve the peaches. Remove from the grill. Serve the grilled peaches with vanilla or butter pecan ice cream, or even as an accompaniment to grilled pork.