Mushroom 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, cinnamon, and a pinch of salt — transforms ripe peaches into something that tastes far more indulgent than the ingredient list suggests. Every component here is naturally free from fungi and fungal derivatives, so there's nothing to second-guess or swap out. The key is starting with firm-ripe peaches so they hold their shape on the grates and develop those gorgeous char marks without turning to mush. A scoop of vanilla ice cream melting into the warm, sticky flesh takes this from a simple side to a full-on dessert moment. Fresh mint on top adds a bright, cooling contrast that makes the whole plate look as good as it tastes.
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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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