This grilled peach recipe is an explosion of flavors. It’s a perfect side dish for your next cookout! Grilled peaches are also a great recipe for large groups.
Ever had grilled peaches? I hadn’t until this weekend. At first I was a bit skeptical. Especially when I saw that there was gorgonzola cheese involved. However, after my first bite, I was sold on this grilled peaches recipe.
It was an explosion of different flavors that somehow deliciously complimented each other. I also love that it just has a few simple ingredients: Peaches (preferably Freestone peaches), honey, gorgonzola cheese, balsamic vinegar, and a little olive oil.
Want to give these grilled peaches a shot? Here’s how you make them.
Heat your grill to about 400 degrees.
Using freestone peaches if possible, slice peaches in half and remove the seed.
Brush the cut side of peaches lightly with olive oil.
Place peaches face down on grill and cook 1-2 minutes.
Flip peaches over, so the cut side of the peach is up. Fill the seed hole with gorgonzola cheese. Drizzle with honey. Now drizzle with balsamic vinegar. Close the grill lid and let the peaches cook until they are soft. Ours took about 5 minutes.
Carefully remove peaches from the grill so that the ingredients remain in the peach seed cavity.
Serve warm and enjoy the flavorful combination!
Thanks to our friend, Jane, who gave us this yummy grilled peach recipe!
Loving those in-season peaches? Here is a post on how to save and freeze fresh peaches for the future!
If you liked this, here are a few other grilling ideas:
Rosemary Shrimp Scampi Skewers
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Grilled peaches create an explosion of flavor! Perfect side dish for a summer cookout.
Ingredients
- 4–6 Peaches (preferably Freestone peaches)
- Honey
- Gorgonzola cheese
- Balsamic vinegar
- Drizzle of olive oil
Instructions
- Heat your grill to about 400 degrees.
- Using freestone peaches if possible, slice peaches in half and remove the seed.
- Brush the cut side of peaches lightly with olive oil.
- Place peaches face down on grill and cook 1-2 minutes.
- Flip peaches over, so the cut side of the peach is up. Fill the seed hole with gorgonzola cheese. Drizzle with honey. Now drizzle with balsamic vinegar.
- Close the grill lid and let the peaches cook until they are soft. Ours took about 5 minutes.
- Carefully remove peaches from the grill so that the ingredients remain in the peach seed cavity.
- Serve warm.
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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!