Pescatarian 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 minimal effort and maximum payoff. The honey-butter glaze — just melted butter, honey, cinnamon, and a pinch of salt — transforms ripe peaches into something that tastes almost like dessert straight off the fire. Getting those deep grill marks on the cut side is the key move here, and the recipe walks you through exactly how long to leave them undisturbed so you nail the caramelization every time. Once flipped, the skin starts to pull away and the flesh turns tender and jammy in a matter of minutes. A scoop of vanilla ice cream alongside is optional, but honestly it's the kind of optional that feels mandatory. This is the kind of dish that works beautifully within a pescatarian spread — no meat, no fuss, just honest ingredients doing their best work over high heat. Whether you're grilling outdoors or using a grill pan on the stovetop, this one is a guaranteed crowd-pleaser from the first bite.
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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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