Grilled Peaches
Grilled peaches are one of the summer’s simplest pleasures – warm, caramelized, and just bursting with juicy sweetness. This recipe shows you how to grill peaches perfectly every time and includes an optional but irresistible twist: pairing them with creamy burrata, fresh herbs and a drizzle of balsamic for a showstopping appetizer or side dish.
Servings: 6 People
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.
Nutrition
Calories: 104kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 20mg | Potassium: 183mg | Fiber: 2g | Sugar: 13g | Vitamin A: 489IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg