A perfect summer treat that is easy to make and tastes amazing. These grilled peaches are a wonderful way to enjoy this wonderful summer fruit. Top them with caramel and ice cream for an amazing dessert.
I really love peaches and this is one of my favorite ways to enjoy this fruit. Grilling peaches are a simple and easy way to bring out the flavor of this wonderful fruit. Done in less than 30 minutes these peaches will make for a perfect end to a wonderful dinner. If you are already grilling you can even use the residual heat of the grill to make them. Cooked under indirect heat they take very little effort and they pair well with a huge scoop of ice cream.
In this recipe
True to form this recipe uses very few ingredients and all are easily found within your kitchen and pantry.
Peaches: can be either yellow or white peaches. Make sure they are still firm but not hard.
Sugar: granulated sugar will be used to make the caramel. If you would prefer butterscotch then you will use brown sugar. More on this later.
Alcohol: if you would like to flavor your caramel sauce then you can add bourbon or rum. Add after cooking to retain some of the alcohol.
Removing the pit (stone)
When choosing a peach you want ones that have a little bit give to them but are still firm. This will allow you to remove the pit easily would crushing the peach. One of the challenges of this recipe is to easily remove the stone (pit) from the peach. I have found it is easier to slice in half around the peach in the direction of the natural crease. This will allow you to twist each half to separate them. You can either use a small knife to try and lift the stone out.
Making grilled peaches
One of the things that is important about grilled peaches is that you don’t need a lot of heat. They are easily made with the residual heat of a charcoal grill. If you are using a gas grill you will want to place them on a hot grate but cook over indirect heat. This will give you the nice char marks that you are looking for but it won’t overcook the outside and still leave the inside firm. When you flip them the skin might start to slip and that is ok.
Making the caramel sauce
When you are making the caramel sauce you don’t want to stir too often. Once the sugar has dissolved in the water stop stirring and let it cook. The sugar will not caramelize evenly and you might see a brown spot in the middle of your pan but the rest is still clear. This is ok and all you need to do is gently swirl the saucepan so that it is gently mixed. By doing this instead of stirring you will ensure that it doesn’t seize and crystalize. If that happens you will need to start over.
A violent reaction
Once the mixture is a nice caramel brown color you will want to remove the saucepan from the heat and add the cream. Be warned that this step needs to be done by an adult to prevent injury. The caramel will bubble violently and let off a huge amount of steam. Gently stir the sauce until the boiling stops as well as any hardened sugar redissolves. Once the caramel sauce is done add the butter, salt and vanilla. If you are using an alcohol this is the time to add it.
Looking for other peach recipes?
Grilled Peaches with Caramel Sauce
- Silicon spatula or silicon pastry brush
- 5 peaches halved, pits removed
- 1 cup granulated sugar
- ½ cup heavy cream
- 6 tablespoons butter unsalted, cut into tablespoons
- ¼ cup water
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 tablespoon bourbon
- 1 tablespoon dark rum
- Preheat the grill to 350°F or 170°C.
- Place the peaches on the grill cut side down and cook for 5 minutes. Flip and cook for another 5 minutes. Remove from the grill and set aside.
Make the caramel sauce
- In a heavy bottom sauce pan over medium-high heat add the sugar and water. Stir until the sugar has dissolved.
- Bring to a boil and stop stirring. Allow the solution to cook until it starts turning a caramel brown. At this point do not stir but gently swirl the pan until the syrup is evenly a rich caramel color. This can take 4-8 minutes. Remove from the heat.
- Add the cream, this will cause a violent reaction. Stir until the sauce is nice and smooth. Add the butter, vanilla, and salt and stir to combine. Add the bourbon or rum if you desire.
- Serve the peaches with ice cream topped with the caramel sauce.