A wonderfully quick and simple dish for your sweet tooth without guilt. Think of it as a perfect ending to a grill meal. Like pineapple, the sweetness just pops and makes a wonderful treat.
Editor’s Note: Originally Published July 15, 2010. Last Updated May 31, 2018.
I started to think of this after a post on Nibble Me This. It looked great but wasn’t quite what I wanted to do.
I wanted to do halves, not slices. I tend to lose slices on grates, and I don’t want to dirty a griddle. I wanted to add a little sugar and cinnamon. And I need simple, really simple.
So I winged it. I 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).
My Rating:
I do love these and need to do them more.
Recipe Notes for Grilled 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.
A sugar note.
The first time I did these was at a start of a diet. No sugar for us. So I used granular Splenda which worked well many times. But since then, I have done this with regular sugar. And the sugar spread over a number of peaches is not much of a caloric load.
Other Great Grilling Side Dishes
Brown Sugar Cinnamon Glazed Grilled Pineapple
Grilled Stuffed Tomatoes: Italian Style
Preheat grill to a surface temperature of 400-450. Medium if you don’t want to bother with a surface thermometer.
Wash peaches well split along the seam and remove pit.
Mix 1 teaspoon cinnamon and 2 tablespoons sugar (or granular Splenda) in a small bowl.
Bush all sides with oil.
Place peaches cut side down and grill with lid closed for about 4-5 minutes until good grill marks are present. Flip peaches and apply 1/4 of 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. 
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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 400-450. Medium if you don't want to bother with a surface thermometer.
- Wash peaches well split along the seam and remove pit.
- Mix 1 teaspoon cinnamon and 2 tablespoons sugar (or granular Splenda) in a small bowl.
- Bush all sides with oil.
- Place peaches cut side down and grill with lid closed for about 4-5 minutes until good grill marks are present. Flip peaches and apply 1/4 of 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 Notes
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Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published July 15, 2010.
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