Simplest Grilled Peaches

By Sam Sifton

Updated Sept. 10, 2025

Simplest Grilled Peaches
Francesco Tonelli for The New York Times
Total Time
10 minutes
Cook Time
10 minutes
Rating
4(707)
Comments
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Grilled peaches may be summer’s greatest joy. Cook them over a medium to low gas grill or a dying charcoal fire, and serve them with ice cream, whipped cream or nothing at all.

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Ingredients

Yield:4 to 6 servings
  • 4 to 6peaches
  • Olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

65 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 1 gram protein; 0 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.

  2. Step 2

    Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.

  3. Step 3

    Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn’t need anything at all.

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Ratings

4 out of 5
707 user ratings
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Comments

allen etish

take balsamic vinegar and cook slowly in a saucepan to reduce it by half. baste the peaches with the glaze and serve. nectarines or plums work equally well.

John

Important Note: Girlling peaches works best with Freestone rather than Clingstone peaches.

Important P.S. Try smoking the peach halves ... even better!

Stu

Grilled peaches are only as good as the quality of the fruit. They should be a little under-ripe, freestone, and at room temperature. The grill should be only hot enough to make grill marks, and the grill should be well cleaned and oiled. Check often to be sure they're not turning to mush or burning. I suppose a grill pan could be used, but I've never tried it.

Meghan

Followed recipe exactly except I added a pinch of cardamom to each dish at end. The result was divine!

Colleen O

Great brushed with balsamic and topped with a dollop of marscapone or bourbon whipped cream

Tyne

can you do this on a stovetop?

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