Are you looking for an easy but show-stopping dessert? You’ve got to try this grilled peaches recipe. Fresh peaches are marinated in honey, vanilla, cardamom and cinnamon, and are grilled until warm and caramelized. The juicy peaches are amazing on their own, but I’ll show you my favorite ways to serve them for a killer dessert. Don’t miss the step-by-step VIDEO below!
Thank you to Spark Grills for partnering with me on this post! While I was compensated for this post, all opinions and recipes are mine alone.
Ingredients
As you may know, I’m always looking for ways to amplify flavor, and this recipe has a few secret ingredients that take the grilled peaches to a new level. Honey amplifies the sweetness, cinnamon and cardamom lend warming spice, and vanilla gives a floral depth.
Grilled peaches
You can use any grill you have for these grilled peaches (or even a grill pan—see the Tips below), but I love using my Spark Grill. It’s a cinch to use and imparts a delicious smoky flavor to the fruit. When grilling peaches, aim for medium- to medium-high heat—this will caramelize the fruit without burning the sugars. If you have a Spark, simply set the temperature to 500˚F (so easy!). The grilled peaches can be served at room temperature, so go ahead and grill them right after the main course.
How to grill peaches:
- Preheat the grill to 500˚F. Be sure to clean and oil the grill grates (this will prevent the fruit from sticking to the grill).
- Cut the peaches in half and remove the pits. In a large bowl combine the peach halves, honey, cardamom, cinnamon and vanilla paste (or extract). Let the peaches sit for 10-15 minutes to marinate in the honey mixture.
- Arrange the peaches, cut sides down, on the hot grill (reserve the honey mixture in the bottom of the bowl for serving). Cook until the peaches form grill marks on the bottom, about 2-3 minutes.
- Flip the peaches over and grill until lightly caramelized on the other side and tender in the center (you can skip this step if the peaches are on the riper side).
How to serve the peaches:
- Peaches and Cream: Drizzle the peaches with the honey mixture (from the bottom of the bowl) and dollop them with this Cardamom-Laced Whipped Cream. The cool, lightly spiced whipped cream is pure heaven with the juicy, sweet fruit. Sprinkle them with chopped Maple Pecans for crunch, and swoon.
- Peach Shortcakes: The grilled peaches are also awesome over grilled pound cake (see the tips below for how to grill pound cake) or in these Easy Almond Shortcakes!
- Grilled Peaches and Ice Cream: Finally, for a summertime sundae you won’t forget, slice the grilled peaches then pile them over vanilla ice cream with a dollop of the Cardamom Whipped Cream and a sprinkle of chopped nuts or Maple Pecans. It's the BEST summer sundae.
FAQs
Shop for firm but ripe peaches (or you can use nectarines!). They should give just ever so slightly when pressed in the palm of your hand. Avoid super ripe peaches, which are higher in sugar and can fall apart on the grill. Freestone peaches are the easiest variety to use, as the pits come out easily. For other varieties, use a grapefruit spoon or small knife to cut out the pits.
If you don’t have an outdoor grill you can cook the peaches on a grill pan instead. Oil the pan and place it over high heat. Once the pan is hot, cook the peaches, cut sides down, until grill marks form, about 2-3 minutes.
If you have a lot of peaches to use up, double or triple this recipe! Grilled peaches are the perfect way to use up a farmer’s market haul.
Tips for this recipe:
- I love cooking these peaches on my Spark Grill, which gives them a delicious smoky flavor (not to mention, it’s a cinch to use and is incredibly precise). If using a kettle grill or gas grill, aim for medium- to medium-high heat (500˚F).
- Shop for firm but ripe peaches (or you can use nectarines!). They should give just ever so slightly when pressed in the palm of your hand. Avoid super ripe peaches, which are higher in sugar and can fall apart on the grill. Freestone peaches are the easiest variety to use, as the pits come out easily. For other varieties, use a grapefruit spoon or small knife to cut out the pits.
- Vanilla paste is one of my favorite secret ingredients. It lends a vanilla bean flavor at a fraction of the cost of fresh vanilla beans (and it lasts forever in the pantry!). However, you can use extract if that’s what you have.
- The peaches and Cardamom Whipped Cream are fabulous all on their own, or you can serve them in these Homemade Shortcakes, over grilled pound cake (see below) or over vanilla ice cream (dollop them with the cardamom whipped cream and sprinkle them with chopped nuts for the ultimate sundae).
- How to Grill Peaches Inside: If you don’t have an outdoor grill you can cook the peaches on a grill pan instead. Oil the pan and place it over high heat. Once the pan is hot, cook the peaches, cut sides down, until grill marks form, about 2-3 minutes.
- How to Grill Pound Cake: Preheat a grill to 500˚F and clean and oil the grates. Arrange pound cake slices in an even layer on the grill (if using a Spark grill, place the cake slices near the edges where it’s slightly cooler—this will prevent the cake from burning). Cook until slightly toasted on the bottom with grill marks, about 30-60 seconds. Flip the slices over and grill until toasted on the other side, 30-60 seconds longer.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other grill recipes you might like:
- Grilled Romesco Crostini
- Life-Changing Grilled Potatoes with Herbed Aioli
- Grilled Tomato and Bread Salad
- Grilled Chicken Paillard
- Mojo Marinated Grilled Skirt Steak
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
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
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- 4 firm but ripe peaches or nectarines, halved and pitted
- Neutral vegetable oil for grill
For Serving (optional)
- Cardamom Whipped Cream (recipe link in the header above)
- Chopped toasted nuts or Maple Pecans (recipe link in header)
Instructions
- Preheat your Spark grill to 500˚F, or preheat a regular grill to medium-high heat.
Marinate the peaches
- In a medium bowl, mix together the honey, vanilla, cardamom and cinnamon. Add the peaches, and toss to combine. Let sit at room temperature 10-15 minutes (this is a great time to make the Cardamom Whipped Cream!).
Grill the peaches
- Clean and oil the grill grates.
- Using tongs, remove the peaches from the honey mixture and place them, cut sides down on the grill (reserve the honey mixture in the bottom of the bowl for serving). Cover and grill until the peaches are caramelized with nice grill marks, about 2-3 minutes.
- Flip the peaches over. Cover and cook until grill marks form on the other side and the peaches are tender in the center, about 1-2 minutes longer, depending on the ripeness of the peaches (you can skip this step if the peaches are really ripe). Transfer to a platter or to plates and let cool slightly—you can serve them warm or at room temperature.
Serve
- Drizzle the grilled peaches with the reserved honey marinade. Dollop the Cardamom Whipped Cream over top, and sprinkle with chopped toasted nuts, if you’d like.
Notes
- Shop for firm but ripe peaches (or you can use nectarines!). They should give just ever so slightly when pressed in the palm of your hand. Avoid super ripe peaches, which are higher in sugar and can fall apart on the grill. Freestone peaches are the easiest variety to use, as the pits come out easily. For other varieties, use a grapefruit spoon or small knife to cut out the pits.
- Vanilla paste is one of my favorite secret ingredients. It lends a vanilla bean flavor at a fraction of the cost of fresh vanilla beans (and it lasts forever in the pantry!). However, you can use extract if that’s what you have.
- The peaches and Cardamom Whipped Cream are fabulous all on their own, or you can serve them in these Homemade Shortcakes, over grilled pound cake (see below) or over vanilla ice cream (dollop them with the cardamom whipped cream and sprinkle them with chopped nuts for the ultimate sundae).
- How to Grill Peaches Inside: If you don’t have an outdoor grill you can cook the peaches on a grill pan instead. Oil the pan and place it over high heat. Once the pan is hot, cook the peaches, cut sides down, until grill marks form, about 2-3 minutes.
- How to Grill Pound Cake: Preheat a grill to 500˚F and clean and oil the grates. Arrange pound cake slices in an even layer on the grill (if using a Spark grill, place the cake slices near the edges where it’s slightly cooler—this will prevent the cake from burning). Cook until slightly toasted on the bottom with grill marks, about 30-60 seconds. Flip the slices over and grill until toasted on the other side, 30-60 seconds longer.
Kerry Holder says
Congratulations Nicki! That's exciting news. Hope you are feeling well.
I had taken several classes at the farm while you were teaching. I stay tuned thru your posts.
Fondly,
Kerry Holder
Nicki Sizemore says
Thank you so much, Kerry! I hope all is well with you!