Grilled Peaches
Total Time
13 mins
Prep Time
10 mins
Cook Time
3 mins
Rating
5 out of 5 stars
(27)
Ingredients
4 servings
- 4 ripe peaches, halved and pitted
- Extra-virgin olive oil, for brushing
- ½ cup walnuts, toasted and crushed
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- Vanilla ice cream
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Preparation
Chef’s notes
Get your peaches ahead of time. Whenever I go to the farmers market or grocery store looking for perfect peaches, the ones I find are always rock-hard or too mushy. If you want to make great grilled peaches, buy your fruit a few days in advance and let it ripen on your counter. When the peaches are soft, you’re ready to grill! (After they ripen, you can also store them in the fridge for up to a few days.)
Serve them hot. Grilled peaches are best hot from the grill, when they’re juicy and tender. Grill them to order if you can, but if you have leftovers, don’t let them go to waste! Enjoy them with the same toppings for dessert the next day, or slice them and pile them onto oatmeal, overnight oats, or chia pudding for breakfast. They’d also be a great addition to a salad or cheese plate – try using them instead of the fresh peaches in this panzanella, this slaw, or this burrata recipe.