Grilled Peaches
on May 20, 2022, Updated Jul 01, 2025
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Grilling peaches is one of the best and most simple ways you can elevate an already perfect fruit at the height of the season.
Grilling fresh peaches is one of the best and most simple ways you can elevate an already perfect fruit at the height of the season. The heat of the grill caramelizes the natural sugars in peaches, ramping up their sweetness and accentuating their juiciness. Choose peaches that are just ripe but not soft, and make sure to wash them but leave the skins on. And if you want to take it up a notch, try the grilled peaches with burrata and balsamic glaze variation!
When you have the grill going for another reason, throw some peaches on the barbecue. They will take a total of about 8 minutes to get nicely caramelized and slightly softened. You can use any variety of peach (white or yellow, freestone or clingstone — see below for advice on cutting peaches in half, whichever kind you choose).
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How to Grill Peaches
- Prepare the grill: Preheat the grill to medium-high. Carefully oil the grill rack.
- Cut and pit the peaches: Cut the peaches in half and remove the pits, leaving the skin on.
Kitchen Smarts
Cut the peach in half vertically, from top to bottom. Use the crease in the peach skin as a guide. Grasp both halves of the fruit and gently twist them apart. The pits may pop out easily, or if they are cling peaches, you may have to carve out the pit with a small sharp knife.
- Grill the peaches: Brush the cut sides of the peaches with olive oil. Season lightly with kosher salt. Grill the peaches, cut sides down, with the cover on for 5 minutes until they are slightly softened and have pretty grill marks. Flip them over and grill, covered, for another 3 minutes. Remove to a serving platter. Serve the peaches warm or at room temperature.
Grilled Peaches with Burrata
A simple variation, sweet peaches straight off the grill pair perfectly with creamy buttery burrata cheese and balsamic glaze (a good balsamic vinegar works, too). For a really nice grilled appetizer, grill some sliced bread until nice and crusty. Then, pile the grilled peaches and burrata on top.
It’s very simple…When you remove the peaches from the grill, place them on a serving platter cut side up. Nestle two 8-ounce balls of burrata (removed from the liquid) into the peaches and drizzle with the balsamic glaze, if desired. Serve with crusty bread if you like.
Burrata translates from Italian to “buttery,” which is very apt. It’s a semisoft white Italian cheese originating in the Puglia region of Italy made from cow’s milk, rennet, and cream. Burrata is usually made from an outer layer of mozzarella, filled with a buttery mixture of cream and curds that runs out once the burrata is cut. Mozzarella is tangier and firmer than burrata.
It’s available at cheese shops and well-stocked supermarkets. If you can’t find burrata, you can use another soft cheese like fresh ricotta or try fresh mozzarella instead, but ultimately, you are going to need to make this with burrata to get the full experience. It’s really not all that hard to find these days.
Burrata should ideally be eaten within 24 hours of being made and never refrigerated, though that’s not always possible. Make sure to bring the burrata to room temperature before serving.
More Serving Suggestions
- Some vanilla ice cream is amazing as a dessert partner.
- Also, try pairing them with grilled meat or chicken for a surprising dinner! These pair really well with pork in particular; try this Grilled Pork Chops with Peaches recipe.
- Make a platter of grilled peaches, Grilled Watermelon, and Grilled Pineapple for a very unusual dessert or as a companion to other grilled dishes.
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Grilled Peaches
Equipment
Ingredients
- 6 ripe but not soft peaches (washed)
- 2 tablespoons olive oil
- Kosher salt to taste
Instructions
- Preheat the grill to medium-high. Carefully oil the grill rack.
- Cut the peaches in half and remove the pits, leaving the skin on. The pits may pop out easily, or if they are clinging peaches, you may have to carve out the pit with a small sharp knife. Brush the cut sides of the peaches with the olive oil, and season lightly with salt and pepper.
- Grill the peaches, cut sides down for 5 minutes, with the cover on, until they are slightly softened, and have pretty grill marks. Flip them over and grill, covered, for another 3 minutes. Remove to a serving platter.
- Serve the peaches warm or at room temperature.
Notes
- Make sure to select peaches that are just ripe and fragrant but not overripe, or they might fall apart on the grill. Since you are leaving the skin on, you’ll also want to wash the peaches to remove any pesticides.
- For a great appetizer, serve grilled peaches with burrata cheese with a drizzle of balsamic glaze or vinegar on grilled bread.
Have you tried putting a nice dollop of mascarpone right in the center well? Delicious!
great idea!