Ultra-simple grill peaches are the perfect ending to your meal. Grilling brings out the sweetness of fruit, and these juicy peaches will become a favorite, especially with some ice cream.
Introduction
I'm always looking for easy grilled side dishes. They seem a little scarce, especially ones that are this good and so easy.
I wanted to do halves and add a little sugar and cinnamon. And I need simple, really simple.
After checking some variations, I had a solid plan. Just cut them in half, oiled, grilled one side, flipped and topped with the mixture of sugar and cinnamon, and cooked until soft (internal temp was 165°). It is just that simple.
My Rating
I do love these and need to do them more.
🍑 Peaches
Freestone peaches that are still moderately firm when squeezed are a good choice here. You don't want unripe nor over very ripe peaches.
I have always hated to eat the peach skin, but this was not "fuzzy" after grilling and was fine but will peel off easily when done.
♨️ The Grill
The grill needs to be in the medium range. So it matches most chicken, pork chop and pork tenderloin recipes.
For beef recipes, you will need to turn down the heat on a section of the grill to get in the 450° range.
📖 Grill Side Dishes
Brown Sugar Cinnamon Glazed Grilled Pineapple
Grilled Stuffed Tomatoes: Italian Style
Grilled Carrots with Honey Glazed
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat grill to a surface temperature of about 450°. Medium if you don't want to bother with a surface thermometer. The exact temperature for this is not as important as some other recipes but not blazing hot.
Wash peaches well split along the seam and remove the pit.
Mix 1 teaspoon cinnamon and 2 tablespoons sugar in a small bowl.
Bush all sides with oil.
Place peaches cut side down and grill with the lid closed for about 4-5 minutes until good grill marks are present. Flip peaches and apply ¼ of the cinnamon mixture to each half.
Grill until peaches are soft, and sugar mixture is melted. About 5 minutes more. Go by firmness and appearance, not by time. If you are obsessive about a thermometer, the internal temperature was 165° when done.
📝Recipe
Grilled Peaches
Ingredients
- 2 peaches - medium or large
- 2 tablespoons sugar - or granular Splenda
- 1 teaspoon cinnamon
- olive oil - for brushing
Instructions
- Preheat grill to a surface temperature of about 450°. Medium if you don't want to bother with a surface thermometer. That is same range as most chicken recipes, pork chops, and pork tenderloins.
- Wash peaches and split along the seam - remove the pit.
- Mix 1 teaspoon cinnamon and 2 tablespoons sugar in a small bowl.
- Bush all sides with oil.
- Place peaches cut side down and grill with the lid closed for about 4-5 minutes until good grill marks are present. Flip peaches and apply ¼ of the cinnamon mixture to each half.
- Grill until peaches are soft, and sugar mixture is melted. About 5 minutes more. Go by firmness and appearance, not by time. If you are obsessive about a thermometer, the internal temperature was 165° when done.
Your Own Private Notes
Recipe Notes
Pro Tips
- Freestone peaches that are still moderately firm when squeezed are a good choice here.
- The grill needs to be in the medium range. So it matches most chicken, pork chop and pork tenderloin recipes.
- For beef recipes, you will need to turn down the heat on a section of the grill to get in the 450° range.
- Cooked until soft and sugar starts to melt. If you want you can check for an internal temperature of 165°.
- Great served with ice cream.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published July 15, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Chris
I saw some pears that looked like they might also like the grill treatment yesterday. Going to see how that works this weekend.
Good idea on the cinnamon/splenda blend.
Dr Dan
It would be great on a salad. I'm still amazed just how good this is and so little work if you're grilling already.
Sage
I love this; I have similar recipe that I serve on salad.
Rita