Nightshade Free Classic Grilled Peaches
Stone fruit on a hot grill is one of summer's simplest pleasures, and this recipe proves you don't need much to make something genuinely stunning. The natural sugars in ripe peaches caramelize beautifully over high heat, and a quick brush of honey, butter, cinnamon, and a pinch of salt takes that sweetness somewhere almost dessert-like. Nightshade-free eating can feel limiting when it comes to sauces and seasonings, but this dish sidesteps all of that entirely — every single ingredient is naturally free of tomatoes, peppers, and their relatives without any substitutions needed. The technique is straightforward: get the grill screaming hot, let the cut sides develop deep, golden grill marks undisturbed, then flip and baste for a tender, jammy finish. Served warm with a scoop of vanilla ice cream and a few fresh mint leaves, it's the kind of dish that looks far more impressive than the effort involved. Whether you're cooking for a crowd or just treating yourself on a weeknight, this is the kind of effortless recipe that earns serious compliments.
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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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