Coconut Free Classic Grilled Peaches
Summer fruit on a hot grill is one of those combinations that feels almost too simple to be this good. Ripe peaches get brushed with a honey-butter glaze spiked with cinnamon and a pinch of salt, then laid cut-side down until deep caramel grill marks form and the natural sugars concentrate into something almost jammy. A quick flip and a second round of basting coaxes the skin loose and leaves the flesh tender all the way through. The whole thing comes together with just a handful of pantry staples — no coconut oil, no coconut cream, no hidden tropical ingredients to second-guess. That matters more than you'd think, since coconut sneaks into a surprising number of grilling marinades and dessert-adjacent recipes. Served warm alongside 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 actually took.
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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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