Jane’s Grilled Peaches
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These sweet and savory grilled peaches are an explosion of flavors making for a perfect side dish for your next cookout. We give thanks for Polly’s sweet friend, Jane, who inspired this amazing recipe!
See all of our fresh peach recipes for more ideas.
When peaches are in season, it’s absolutely imperative to GO FOR IT with recipes using this glorious stone fruit, in my humble opinion. The perfect in-season peaches don’t last long.
They offer to-die-for filling in Peach Crisp and Peach Cobbler, a fresh addition to Peach Pie Overnight Oats, and, of course, make for a succulent side dish when grilling.
Why You MUST Make These Grilled Peaches
Unlike other grilled peach recipes you’ll find, our particular version is a bit unique.
- It’s both sweet and savory!
- Can be served as an easy, yet impressive appetizer, side dish, or dessert. You will “wow” your family or guests with this dish.
- The pungent Gorgonzola cheese (one of my favorite ingredients in the world!), sweet honey, and tangy balsamic vinegar complement and enhance the natural sweetness of the peach.
- Grilling the peaches soften them and bring out their natural sweetness. Plus, the grill marks look gorgeous!
- Easy to scale up for a large group.
P.S. Ripe peaches can draw in fruit flies. Use our DIY Fruit Fly Traps if you have any problems!
Ingredients Needed
This grilled peaches recipe only requires 6 ingredients. Here’s what you’ll need…
How to Grill Peaches
Step 1: Preheat your grill over medium-high heat. Close the lid and wait until it reaches about 400°F. Then, use a grill brush to clean the grates well. (I find this is much easier once the grates are hot.)
Step 2: Slice peaches in half from top to bottom and remove the pit.
Note: If using freestone peaches, this will be easy. But, if using clingstone peaches, you’ll need to use a paring knife to cut around the pit starting from the top. Then gently work your way down and around until you can get the two halves apart.
Step 3: Brush the inside of each peach lightly with olive oil or avocado oil.
Step 4: Place peaches face down on grill and cook 1-2 minutes, until they have some nice grill marks.
Step 5: Use tongs to turn the peaches over, so the cut side is up.
Fill the hole with 1 tablespoon crumbled Gorgonzola cheese. Drizzle each one with honey. Then add a splash of balsamic vinegar to each one.
Close the grill lid and let the peaches cook until they are softened. Depending on how ripe your peaches are, this may take 4-6 minutes. I’d suggest removing them while they are still on the firmer side.
Step 6: Carefully remove peaches from the grill so that the ingredients remain in the peach seed cavity. Serve warm and enjoy the flavorful combination!
What Kind of Peaches are Best for Grilled Peaches?
Whether you like the tangier yellow peaches or milder white peaches, there are two main categories of peaches in the world–clingstone and freestone. As TheKitchn points out, “Freestone peaches have fruit that easily pulls away from the pit, while clingstone peach flesh stubbornly clings to the pit.” We tested this recipe with both clingstone and freestone and here are the results.
Using Clingstone Peaches
Clingstone peaches are usually available early in the season, before July. I’ll be honest, it wasn’t easy to remove the pit and keep the integrity of the peaches. If you are using this kind, be sure the peach is ripe yet still somewhat firm (just a slight give when you press on it). You’ll need to cut the peach in half from top to bottom and then utilize a paring knife to cut around the pit from the top. It takes a bit of finesse and concentration so you don’t cut yourself, but it’s totally doable and still tasty.
Using Freestone Peaches
While clingstone peaches will work, the gold standard for our grilled peaches recipe is the freestone variety. This type releases the pit fairly easily once they are cut in half. In fact, the pit might just fall right out. They are typically available in grocery stores and farmer’s markets anywhere from mid-June to mid-August. Since they aren’t labeled, the only way to know for sure if it’s a freestone peach is to cut into it or ask the farmer or grocer.
Did You Know You Can Freeze Peaches?
Loving those in-season peaches? Read about how to freeze fresh peaches for the future! What a great way to use them all year long.
Want More Grilling Recipes?
We’ve rounded up our best grilling recipes just for you! Steak, burgers, side dishes, and more.
FAQs
You can sub out feta or goat cheese.
You can cook the peaches on the stove over medium heat. Preheat the pan and then place each peach flat side down, making sure that they aren’t touching. Cook for 10-15 minutes until softened.
Grilled pineapple is delicious as you’ll find when you make our Bacon-Wrapped Shrimp and Pineapple Kabobs. Besides pineapple and peaches, we don’t have any other grilled fruit recipes on our site, but we’ve seen lots of recipes for grilled bananas, watermelon, apples, pears, and mango!
What to Serve with Grilled Peaches
Try serving some of these other popular grilling recipes with the peaches for a delicious meal.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Jane’s Grilled Peaches
These sweet and savory grilled peaches are an explosion of flavors making for a perfect side dish for your next cookout. They just take a few minutes and a handful of ingredients, too.
Ingredients
- 1–2 tablespoons olive oil or avocado oil (not extra virgin olive oil)
- 6 fresh, ripe peaches (see Cooking Notes for how to select your peaches)
- 3–4 tablespoons honey
- 3–4 tablespoons balsamic vinegar
- 4 ounces crumbled Gorgonzola cheese (sub: crumbed feta or goat cheese)
- Optional garnish: fresh basil or rosemary
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Instructions
- Preheat your grill over medium-high heat. Close the lid and wait until it reaches about 400°F. Then, use a grill brush to clean the grates well. (I find this is much easier once the grates are hot.)
- Slice peaches in half from top to bottom and remove the pit. Note: If using freestone peaches, this will be easy. But, if using clingstone peaches, you’ll need to use a paring knife to cut around the pit starting from the top. Then gently work your way down and around until you can get the two halves apart.
- Brush the inside of each peach lightly with olive oil or avocado oil.
- Place peaches face down on grill and cook 1-2 minutes, until they have some nice grill marks. (Be sure to have the rest of your ingredients nearby.)
- Use tongs to turn the peaches over, so the cut side is up. Fill the hole of each peach with about 1 tablespoon of crumbled Gorgonzola cheese. Drizzle each one with honey and a splash of balsamic vinegar. Close the grill lid and let the peaches cook until they are soft yet still retain their shape. Depending on how ripe your peaches are, this may take 4-6 minutes. I’d suggest removing them while they are still on the firmer side.
- Carefully remove peaches from the grill so that the ingredients remain in the pit cavity. Top with fresh julienned basil or minced rosemary. Serve warm and enjoy the flavorful combination!
Notes/Tips
- How to Select Peaches: We prefer freestone peaches (read the article above to learn more about this variety). Also, select ripe yet still somewhat firm peaches. They should have a slight give to them when pressed in.
- You can sub out feta or goat cheese for the gorgonzola.
Great recipe!
We’re so glad you enjoyed it, Amanda.
I’ve been thinking of something like this for the past week.
I’ll give them a try.
Thanks for sharing!
Yum! I tried these tonight with Feta cheese and raspberry hazelnut vinaigrette and honey, because that’s all I had on hand and they were delish! Also, made the kabob’s from Rachel’s post. It made the perfect, healthy dinner and it was enjoyed all around:-) I’ve lovin’ your alls summer recipes.
Yum! I was wondering if they would taste ok with feta. Glad they worked out.
I had never had grilled peaches until a month ago. My sister and her husband grilled the peaches whole until they were soft. Then we broke a few animal crackers in a bowl, scooped the peach flesh on top, sprinkled it with cinnamon/sugar and topped with ice cream. Sooooooo good! I will try your recipe next time we grill. Thanks Polly!