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Jane’s Grilled Peaches

★★★★★ 5 /5 Updated: 7/20/22
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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!

overhead shot of grillled peaches with balsamic drizzle

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 a Peach Crisp, a fresh addition to Peach Pie Overnight Oats, and, of course, make for a succulent side dish when grilling.

Peaches in a bowl

Why You MUST Make These Grilled Peaches

Unlike other grilled peach recipes you’ll find, our particular version is a bit unique.

Grilled Peaches
  • 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 this dish.
  • The pungent Gorgonzola cheese (one of my favorite ingredients in the world!), sweet honey, and tangy balsamic vinegar compliment 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.

Ingredients for This Grilled Peaches Recipe

This grilled peaches recipe only requires 6 ingredients. Here’s what you’ll need…

ingredients for grilled peaches
  • Olive oil or avocado oil – Brush a high heat cooking oil like one of these over the inside of each peach half. (Do not use extra virgin olive oil, because it has a low smoking point!)
  • Peaches – Look for ripe but not over ripe peaches. See more about how to select your peaches and what kind we recommend below (preferably freestone variety).
  • Honey – You’ll drizzle a little over the top of each half. Using a squeezable bottle makes the job easy.
  • Balsamic vinegar – This adds tanginess and acidity that cuts through all the sweetness. You’ll add a splash to each peach half on the grill.
  • Gorgonzola cheese – If feta and bleu cheese made a baby, this would be the result…which happens to be one of my favorite ingredients on earth! It’s pungent (in a good way), a little tangy, and pairs perfectly with all the other flavors. However, if you want a substitute, try crumbled goat cheese or feta.
  • Fresh basil or rosemary – For an optional yet recommended garnish, either julienne some fresh basil leaves or mince some fresh rosemary leaves to sprinkle over the top of each peach half. This will add beautiful color and yet another dimension of flavor.

Video: Grilled Peaches Recipe

Take a peek at how simple these grilled peaches are to whip up…

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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.

peaches pitted and cut in half in a bowl

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.

peaches pitted and cut in half and getting ready to be brushed with olive oil

Step 4: Place peaches face down on grill and cook 1-2 minutes, until they have some nice grill marks.

peach halves on a grill

Step 5: Use tongs to turn the peaches over, so the cut side is up.

peach halves with grill marks on a grill

Fill the hole with 1 tablespoon crumbled Gorgonzola cheese. Drizzle each one with honey. Then add a splash of balsamic vinegar to each one.

Grilled peach

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.

grilled peaches with gorgonzola, balsamic, and honey on top of each one on a grill

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!

savory grilled peaches on a plate

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.

What to Serve with Grilled Peaches

Try serving some of these other popular grilling recipes with the peaches for a delicious meal.

Grilled Pork Tenderloin

seasoned cooked steak that is sliced on a wooden cutting board

The Perfect Grilled Steak

A great little trick that will help you grill flawless corn on the cob. In fact, we will grill corn no other way after using this method. While you could easily boil corn on the cob, grilling corn brings out a different, richer flavor and adds that yummy char to the outside of the corn.

How to Grill Corn on the Cob

cropped-Grilled-Asparagus-9.jpg

How to Grill Asparagus

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.

peaches pitted and cut in half on a counter

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 are 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.

overhead shot of grillled peaches with balsamic drizzle

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Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Grilled Peaches
★★★★★ 5 from 1 reviews

Jane’s Grilled Peaches

Grilled peaches create an explosion of flavor! Perfect side dish for a summer cookout.

Yield: 6 servings (2 halves per person) 1x
Prep: 5 minutesCook: 8 minutesTotal: 13 minutes
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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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  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.)
  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.
  3. Brush the inside of each peach lightly with olive oil or avocado oil.
  4. 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.)
  5. 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.
  6. 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.

© Author: Thriving Home
Cuisine: American Method: Grilled

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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. AvatarAmanda says

    Posted on 7/3/22 at 6:53 pm

    Great recipe!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 7/4/22 at 1:52 pm

      We’re so glad you enjoyed it, Amanda.

      Reply
  2. AvatarOnePerfectDay says

    Posted on 7/11/12 at 8:40 am

    I’ve been thinking of something like this for the past week.
    I’ll give them a try.
    Thanks for sharing!

    Reply
  3. AvatarSavannah Kvanvig says

    Posted on 7/11/12 at 1:36 am

    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.

    Reply
    • PollyPolly says

      Posted on 7/11/12 at 3:00 pm

      Yum! I was wondering if they would taste ok with feta. Glad they worked out.

      Reply
  4. AvatarCarla says

    Posted on 7/9/12 at 3:49 pm

    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!

    Reply

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