Grilled Peaches

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

Honey Glazed Grilled Carrots

Grilled Biscuits

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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4 from 1 vote

Grilled Peaches

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.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Author: Dan Mikesell AKA DrDan

Course : Dessert

Cuisine : American

Keyword : Quick, Summer

Servings/Adjust Amount: 2 whole peach

2

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

If granular Splenda is used in place of the sugar then the calories per one peach (two halves) is 70 calories.

Nutrition Facts

Grilled Peaches

Amount Per Serving

Calories 108 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.4g2%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Sodium 1mg0%

Potassium 192mg5%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 20g22%

Protein 1g2%

Vitamin A 300IU6%

Vitamin C 9.9mg12%

Calcium 30mg3%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

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Nutrition is 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.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published July 15, 2010.