Carrageenan Free Classic Grilled Peaches
Summer fruit doesn't get much better than a perfectly caramelized peach straight off the grill, and this recipe delivers that magic with just a handful of pantry staples. The honey-butter glaze — spiked with a touch of cinnamon and a pinch of salt — melts into the cut side of each peach as it cooks, creating a sticky, golden crust that's genuinely hard to resist. Getting those deep grill marks is the key move here, so resist the urge to fuss with the peaches before they're ready to flip. Carrageenan is a thickening additive that sneaks into a surprising number of store-bought dessert toppings, ice creams, and flavored syrups, so keeping this recipe simple and ingredient-transparent is a real win. Every component in this dish is straightforward and naturally free of that additive — ripe peaches, real butter, honey, and a drizzle of oil are all you need. Served warm with a scoop of vanilla ice cream and a few fresh mint leaves, this is the kind of effortless dessert that looks far more impressive than the work it takes to pull together.
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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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