Shellfish 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 cut sides go down first, picking up deep grill marks while the honey-butter glaze transforms into something sticky, fragrant, and slightly smoky. A pinch of cinnamon and kosher salt in that basting mixture might sound minimal, but it perfectly balances the natural sweetness of ripe peaches without overwhelming them. Every single ingredient here is straightforward produce, dairy, and pantry staples — no seafood, no hidden shellfish-derived additives, nothing to second-guess. Served warm alongside a scoop of vanilla ice cream, the contrast of hot fruit and cold cream is genuinely hard to beat. A few fresh mint leaves on top add a bright, herby finish that makes the whole plate look as good as it tastes. This is the kind of dessert that feels impressive enough for guests but honest enough to make on a Tuesday night just for yourself.
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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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