Cashew 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 sticky, golden magic with just a handful of pantry staples. Ripe peaches get brushed with a honey-butter glaze spiked with cinnamon and a pinch of salt, then cooked cut-side down until deep grill marks form and the natural sugars concentrate into something almost jammy. A second baste before flipping keeps every bite rich and glossy, while the heat coaxes the skin loose and the flesh turns meltingly tender. The whole thing comes together with ingredients that are naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, beautiful produce doing its thing. Served warm alongside a scoop of vanilla ice cream and a few fresh mint leaves, it's the kind of effortless dessert that looks far more impressive than the effort required. Whether you're firing up an outdoor grill or using a stovetop grill pan, this one is a warm-weather showstopper worth making on repeat.
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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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