Are you looking for an easy but show-stopping dessert? Try this grilled peaches recipe. Fresh peaches are marinated in honey, vanilla, cardamom, and cinnamon, then grilled until warm and caramelized. These juicy peaches are delightful on their own, but below are my favorite serving ideas to make a memorable dessert. Don’t miss the step-by-step VIDEO below!
Table of Contents
Ingredients:
I love layering flavors, and this grilled peaches recipe uses a few simple additions to elevate the fruit. Honey brings sweetness, cinnamon and cardamom add warm spice, and vanilla gives a floral depth.
How to make grilled peaches:
- Preheat the grill to 500˚F. Clean and oil the grates to prevent the fruit from sticking.
- Halve the peaches and remove the pits. In a large bowl combine the peach halves with honey, vanilla paste or extract, ground cardamom, and cinnamon. Let them marinate 10–15 minutes so the flavors penetrate.
- Place the peaches, cut side down, on the hot grill. Reserve the remaining honey mixture for serving. Grill until clear grill marks form, about 2–3 minutes.
- Flip the peaches and grill briefly until the other side is lightly caramelized and the center is tender, another 1–2 minutes depending on ripeness. Very ripe peaches may not need this step.
How to serve the peaches:
- Peaches and cream: Drizzle the peaches with the reserved honey mixture and top with cardamom-laced whipped cream. Add chopped toasted nuts or maple pecans for crunch.
- Peach shortcakes: Serve the grilled peaches over grilled pound cake or almond shortcakes for an elegant take on shortcake.
- Grilled peaches and ice cream: Slice the peaches and pile them over vanilla ice cream, add a dollop of cardamom whipped cream and a sprinkle of nuts for a standout summer sundae.
FAQs
Choose firm but ripe peaches or nectarines that yield slightly to gentle pressure. Avoid overly soft fruit that can collapse on the grill. Freestone peaches are easiest to pit; if using clingstone varieties, use a small knife or grapefruit spoon to remove the pit.
Use a well-oiled grill pan over high heat. Once the pan is hot, cook the peaches cut side down until grill marks appear, about 2–3 minutes.
This recipe scales easily—double or triple it to use a large peach haul. Grilled peaches are also excellent packed into jars, frozen for later, or used on pancakes and yogurt.
Tips for this recipe:
- If using a gas or charcoal grill, aim for medium‑ to medium‑high heat—about 500˚F.
- Vanilla paste adds a rich vanilla-bean flavor without the cost of whole beans; vanilla extract works fine if that’s what you have.
- To grill peaches indoors, use a hot, oiled grill pan and cook cut sides down until marked, 2–3 minutes.
- To grill pound cake, toast slices briefly over high heat—about 30–60 seconds per side—until warmed and marked, watching carefully to prevent burning.
For a quick visual guide, watch the video below.
Other grill recipes you might like:
- Grilled Romesco Crostini
- Grilled Potatoes with Herbed Aioli
- Grilled Broccoli
- Grilled Tomato and Bread Salad
- Grilled Chicken Paillard
- Mojo Marinated Grilled Skirt Steak
Watch the video!
Stay connected
Subscribe
Get exclusive weekly recipes, tips, and ideas delivered by newsletter to help you cook with more ease and joy.
Get the recipe!
Grilled Peaches with Cardamom Whipped Cream
Equipment
- Grill or grill pan
Ingredients
Grilled Peaches
- 3 tablespoons honey
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- 4 firm but ripe peaches or nectarines, halved and pitted
- Neutral vegetable oil for the grill
For serving (optional)
- Cardamom whipped cream
- Chopped toasted nuts or maple pecans
Instructions
- Preheat your grill to 500˚F (medium-high heat).
Marinate the peaches
- In a medium bowl, whisk honey, vanilla, cardamom, and cinnamon. Add peaches and toss to coat. Let sit 10–15 minutes at room temperature.
Grill the peaches
- Clean and oil the grill grates. Using tongs, place peaches cut side down on the grill, reserving the marinade. Cover and grill until caramelized with grill marks, about 2–3 minutes.
- Flip the peaches, cover, and cook until marked on the other side and tender in the center, about 1–2 minutes more, depending on ripeness. Transfer to a platter and let cool slightly; serve warm or at room temperature.
Serve
- Drizzle with the reserved honey marinade, dollop with cardamom whipped cream, and sprinkle with chopped toasted nuts if desired.
Notes
Do ahead: Grilled peaches can sit at room temperature up to 2 hours before serving. Refrigerate leftovers up to 2 days—great over yogurt, pancakes, or waffles.
Tips:
- Choose firm but ripe peaches or nectarines; avoid overly soft fruit that can fall apart when grilled.
- Vanilla paste gives a deep vanilla flavor; extract is an acceptable substitute.
- To grill indoors, use a hot, oiled grill pan and cook cut sides down until marked, 2–3 minutes.
- To grill pound cake, toast slices 30–60 seconds per side over high heat until lightly marked.
Check out @nickisizemore for more!