Capsaicin Free Classic Grilled Peaches
Summer fruit on a hot grill is one of those simple pleasures that never gets old, and this recipe delivers caramelized, golden peaches with almost no effort. The honey-butter glaze — just melted butter, honey, a touch of cinnamon, and a pinch of salt — transforms ripe peaches into something that tastes deeply indulgent without a single ingredient that could trigger capsaicin sensitivity. That's genuinely good news, because so many grilled fruit recipes sneak in chili flakes or spiced rubs that make them completely off-limits for people who need to avoid heat compounds. Here, every element is warm and sweet rather than spicy, so the whole dish is approachable and totally safe to enjoy. The key is starting with peaches that are ripe but still firm enough to hold their shape on the grates — they'll soften beautifully as they cook without turning to mush. Served warm alongside a scoop of vanilla ice cream and a few fresh mint leaves, this is the kind of dessert that looks impressive at a backyard gathering but comes together with minimal fuss.
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Learn more →Ingredients
4 servings
- 4 ripe but firm peaches, halved and pitted
- 1 tbsp neutral oil (such as canola or grapeseed)
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- ½ tsp ground cinnamon
- 1 pinch kosher salt
For serving
- vanilla ice cream, for serving (optional)
- fresh mint leaves, for serving (optional)
Instructions
- 1
Heat an outdoor grill or grill pan over high heat until very hot, about 5 minutes. Brush the grates or pan surface with the neutral oil.
- 2
Stir together the melted butter, honey, cinnamon, and salt in a small bowl until combined. Brush the cut side of each peach half generously with the honey-butter mixture, reserving the remainder for basting.
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