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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
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
4ounces crumbled Gorgonzola cheese (sub: crumbed feta or goat cheese)
Optional garnish: fresh basil or rosemary
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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 4-8 minutes.
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!
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.