Nutmeg 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 golden in just minutes. The honey-butter glaze, spiked with a touch of cinnamon and a pinch of salt, does all the heavy lifting, creating a lacquered crust that practically melts into the soft, tender flesh underneath. Many warm spice blends and dessert recipes lean heavily on nutmeg, but this one keeps things beautifully simple — cinnamon is the only spice here, so you get all the warmth without anything you're avoiding. Served straight off the grill with a scoop of vanilla ice cream slowly melting into those caramelized grooves, it's an effortless dessert that looks genuinely impressive. A few fresh mint leaves on top add a bright, herby finish that cuts through the richness perfectly. This is the kind of recipe that becomes a warm-weather ritual.
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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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