While the grill is hot, turn summer’s sweetest fruit into an inspiring dessert.
Peaches equal summer in the South.
In Alabama, we preferChilton County peaches.
Credit: Photo: Caitlin Bensel; Food Stylist: Torie Cox
If you’re not a fan of these warming spices, sweetenedhomemade whipped creamwill do.
The grill is already hot.
So while you’ve got the grill hot, prep some peaches, and let’s make dessert.
Step 1.
Get the grill going
Preheat a grill or grill pan to medium-high heat.
Step 2.
Any neutral oil will work, like avocado oil or olive oil.
Just confirm it has a high smoke point so it doesn’t burn quickly once on the grill.
Step 3.
Grill the fruit
Place the peaches oil-side down on the preheated grill or grill pan.
Resist the temptation to move the fruit once you’ve placed it.
You won’t get the beautiful grill marks if you’re scooting the peaches around the grill.
shut the lid, too.
This will allow smoke to build so the fruit can absorb some of that natural flavor.
Leave the peaches in place, 5 to 6 minutes.
This is enough time for the fruit to absorb a subtle smokiness and for the fruit to turn tender.
But a few extra minutes really helps to tenderize the fruit.
Don’t go too long, however.
How Long Does It Take to Grill Peaches?
Five minutes on the grill is a sweet spot for grilled peaches.
That’s enough time for the fruit to absorb a bit of smokiness from the grill.
Some recipes for grilled peaches only call for 2 to 3 minutes.
Be a bit patient for an extra sweet dessert.
Should Peaches Be Ripe Before Grilling?
Save any soft, aromatic peaches forpeach cobblerorpeach sorbet.
You won’t gain a great deal of sweetness by grilling peaches.
They will be a bit juicier and more tender, but any additional sweetness is likely limited.
Why Salt Peaches?
Likesalt on watermelon, peaches taste sweeter with a sprinkle of salt.
The contrast of salt helps heighten the fruit’s sweetness on your palate.
Whisk with a hand mixer until medium peaks form.
Chill while peaches grill.
Preheat grill to medium high.
Brush peaches with olive oil on the flesh side, and sprinkle with salt.
Top with whipped cream, and garnish with fresh mint.
Optional: Drizzle with sorghum syrup or honey.
