This Grilled Peaches recipe is an ideal treat for warm summer days. Quick and easy, this vegetarian dish works beautifully as a dessert or an appetizer for gatherings. Serve with honey mascarpone and a sprinkle of fresh thyme to finish.
Summer means peaches, and this simple grilled peaches recipe highlights their sweet, juicy flavor. The fruit becomes tender, caramelized and lightly charred on the grill, and pairs perfectly with a whipped honey mascarpone. It’s an easy, crowd-pleasing vegetarian option that comes together in about 15 minutes.
This recipe is versatile and fast — if you don’t want to grill, the peaches can be finished on the stovetop or in the oven. Enjoy them warm with ice cream, whipped cream, or simply on their own.
Ingredient Notes
Peaches: Use freestone or semi-clingstone varieties when possible. These hold up better to heat than very soft white peaches, which can become mushy on the grill.
Why You’ll LOVE Them!
Quick & Easy: Ready in about 15 minutes
The perfect summer dessert or snack
Versatile: Eat on its own, with ice cream, or add to a salad
Instructions
Prepping the Peaches
- Wash peaches and slice them in half lengthwise, then remove the pits.
- Brush the cut sides with olive oil or melted butter.
- Sprinkle each peach half with brown sugar.
- Place peaches on a hot grill, grill pan, or skillet with the skin side up (oiled side down).
- Cook 5–7 minutes, until peaches soften and develop light char marks.
- Remove with tongs and serve warm topped with honey mascarpone, vanilla ice cream, whipped cream, or a drizzle of maple syrup.
Pro Tip!
For the best grill marks, let peaches sit in place and avoid rotating them frequently. If they begin to char too quickly, move them to indirect heat to finish cooking without burning.
Honey Mascarpone Prep
- Combine mascarpone, honey and vanilla extract in a medium bowl.
- Whisk until light and smooth.
- Spoon a dollop over each warm peach and finish with fresh thyme and extra honey if desired.
Leftover Storage Instructions
Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Keep peaches and mascarpone apart and combine just before serving.
FAQs
Avoid overly ripe peaches for grilling. Choose fruit that is mostly ripe—firm with a little give—and has good color and aroma. If a peach is very soft, it may fall apart when heated.
A hard peach feels like a baseball and needs time to ripen. A peach with some give is nearing readiness and can be eaten in a day or two. A soft peach is ready to eat now. For grilling, a peach that is firm with some give is best.
These are wonderful with honey mascarpone and fresh thyme. They also pair well with vanilla ice cream, maple syrup, whipped cream, or simply sprinkled with cinnamon.
Alternate Cooking Methods
If you prefer not to grill, you can cook these peaches in the oven or on the stovetop. Follow the same prep steps and choose the method below.
Oven method: Preheat oven to 400°F (204°C). Place peaches skin side down on a baking sheet and bake 10–15 minutes, until soft.
Stovetop method: Use a grill pan or cast iron skillet over medium heat. Add peaches skin side up and cook 7–10 minutes until tender and slightly charred. A cast iron grill pan gives the best flavor and grill marks.
Helpful Kitchen Tools
A cast iron grill pan or skillet is recommended for stovetop cooking to get better flavor and grill marks than a nonstick pan.
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Grilled Peach Salad with Blueberries
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Strawberry Rolls with Lemon Cream Cheese Icing
Thank you for stopping by. If you make this recipe, I’d love to hear how it turned out in the comments. Happy eating!
Happy Eating!
Grilled Peaches with Honey Mascarpone
Ingredients
- 6 peaches, mostly ripe (see notes)
- 3 tablespoons olive oil or melted butter
- 1 teaspoon brown sugar per peach half
- 1 1/2 cups mascarpone cheese
- 2 teaspoons vanilla extract
- 4 tablespoons honey, plus more for drizzling
- Fresh thyme, optional
Instructions
- Wash and halve the peaches, remove the pits. Brush the cut sides with olive oil and sprinkle with brown sugar.
- Heat a grill, grill pan or skillet and add peaches skin side up. Cook until soft and lightly charred, about 5–7 minutes.
- Meanwhile, whisk mascarpone with honey and vanilla until light and combined.
- Serve warm peaches topped with a spoonful of honey mascarpone, extra honey and fresh thyme if desired.
Notes
- Leftovers: Store peaches and mascarpone separately in airtight containers in the refrigerator up to 3 days. Rewarm peaches briefly before serving.
- Alternate serving ideas: Try with vanilla ice cream or a drizzle of maple syrup.
- Oven option: Preheat to 400°F. Place peaches skin side down on a baking sheet and bake 10–15 minutes until soft (you won’t get grill marks).
- Peach selection: Use peaches that are mostly ripe (firm with some give) so they hold up during cooking.
Nutrition
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Storytime
Peaches have been part of my life since I was young. My family once lived on land that included a small peach orchard, and my brother and I spent summers tending the trees, collecting fruit, and sharing our harvest from a roadside stand. Those summers inspired many peach recipes—grilled peaches, jams, pies, tarts and smoothies—and left me with fond memories of picking a fresh peach for breakfast on warm, barefoot mornings.