I’m going to keep this post short, sweet, and to the point, just like this recipe! For Part 3 of Peach Week, I’m sharing a simple, but incredibly delicious way to enjoy peaches – grilling them! If you have yet to try grilled fruit, this is a great entry into the grilled dessert game. Cooking fruit (almost always) brings out the fruit’s natural sweetness. And when roasted on the grill, it adds an element of depth, from the smokey heat, that is a beautiful complement to the fruit’s natural sugars. Plus, keeping the grill on after making dinner, cooking some pieces of fruit, and serving it warm, straight up, or with a few topping options is an easy, but always satisfying, way to enjoy this season’s produce in it’s purest form. It’s a simple (and healthy!) dessert that requires minimal prep, cook time, and clean up!
The recipe could not be easier. Just wash and dry your fruit. Slice it up. Brush with a kiss of oil (I recommend avocado oil because of the high heat, but any good neutral tasting oil will do), throw it on the grill, cook for a few minutes on each side, and viola, dessert is served! And of course, because we all love options, toppings should ideally (but really, not necessary) be served alongside the fruit. Top with a scoop of your favorite vanilla or some yogurt to keep it on the “healthier” side. Add a smattering of cinnamon, maybe throw some granola into the mix, and perhaps a drizzle of honey. Go for some fresh herbs like mint, thyme or maybe some rosemary! Or, if you’re looking for a sweet and savory situation, try it with some cheese (like goat or an almond based one). But, I’ll stop there and let your imagination decide the rest.
Choose the ripest juiciest fruit you got for the best results. Although you can, I don’t recommend using your less than perfect or bruised fruit here. Since we’re lightly grilling it, to bring out the sweetness and give it depth of flavor, you want to highlight the fruit when it’s at it’s best. And if possible, choose a freestone variety of peach. This is one where the peach flesh easily pulls away from the pit. Hence the name “freestone”. You absolutely can use a cling peach (the kind where the peach doesn’t break away from the pit), but it’s easier to slice and halve the freestone kind and leaves less peachy goodness behind. And lastly, don’t have a grill? No problem! You can still get your toasty peach vibes on by using a grill pan (or even a regular saute pan) on your stove!
paleo friendly (gluten/grain/dairy free), sugar free, vegan
If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Perfectly Grilled Peaches
This is a simple & healthy, but extremely delicious, way to enjoy summer fruit in all it's glory. It's an easy dessert that takes almost no effort! Minimal prep time, cook time, and clean up! Choose the best ripest fruit to get the best tasting grilled peaches and top to your heart's content!
vegan, paleo, sugar free
- oil recommend avocado, olive, or coconut oil
- creamy elements: ice cream, yogurt, whipped cream
- crunchy things: nuts, seeds, granola
- herbs: mint, thyme, rosemary
- drizzles: honey, maple, agave, nut/seed butter
Heat the grill (or grill pan) over medium heat.
Prepare the peaches by washing, thoroughly drying (don't skip this step), slicing in half, and removing the pit.
Using a pastry brush, lightly brush both sides of the peach with just a kiss of oil.
Grill the peaches by placing them cut side down first. Cook for 2-3 minutes or until it's lightly charred and starting to caramlize. Then flip and cook on the other side for a few more minutes or until peach is just slightly soft. About 3-4 more minutes. The total cook time will depend on the size of your peaches.
Remove from the grill and serve warm with your toppings of choice!
No grill? No problem! You can still "grill" your peaches on a grill pan on your stove or even in a regular saute pan. Just be sure to add a bit more oil to the pan before cooking the peaches.
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