Emulsifier Free Classic Grilled Peaches
Summer stone fruit doesn't get much better than this — ripe peaches hit a screaming-hot grill and transform into something caramelized, jammy, and deeply fragrant in just minutes. The glaze is nothing more than melted butter, honey, cinnamon, and a pinch of salt, which means every single ingredient is straightforward and easy to verify. For anyone navigating emulsifier sensitivities, that simplicity is genuinely refreshing — no lecithins, no polysorbates, no mystery additives hiding in a pre-made sauce or marinade. The technique does all the heavy lifting: high heat creates those gorgeous grill marks and concentrates the natural sugars in the fruit without needing any processed shortcuts. A scoop of vanilla ice cream alongside turns this into a proper dessert, while fresh mint keeps things feeling light and bright. It's the kind of recipe that looks impressive but asks almost nothing of you.
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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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