Grilled Peaches Are Full of Smoky-Sweet Essence: 2 Ways to Enjoy This Fruity Gem

Summer peaches are fine for snacking, but maximizing their flavor is as simple as cooking them on the grill. Placing this fruit on the grill caramelizes its natural sugars, while infusing it with a smoky flavor. On top of this, the peaches develop a nicely charred crust that contrasts the soft and tender flesh. The best part about grilling peaches is that they're delicious when combined with sweet or savory ingredients. Here's a simple guide on how to grill peaches to enhance the fruit's taste and texture!

The perks of grilling fresh peaches

Grilling stone fruit like peaches is a great method for adding an extra layer of flavor to the fruit. How? The grill's direct heat softens the fruit, which brings out its natural juices and sugars. In addition to helping the peaches become tender, the heat browns the outside — adding a rich smokiness. Cooking this fruit on the grill can be done in about five minutes, especially when your fruit is already ripe and juicy. A key step in getting the peaches ready for the grill is removing the stone and then slicing them for easy cooking and serving.

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Easy trick that prevent peaches from sticking to the grill

If your peaches stick to the grill, they'll be more likely to burn and fall apart. So, you can avoid that mishap by coating them in olive oil before placing them on the hot grill. This ensures the fruit releases from the grates when it's time to flip or turn them.

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2 tasty recipes that contain grilled peaches

Our test kitchen shares two recipes that feature grilled peaches. Whether you go the sweet or savory route, these dishes are bursting with fruity goodness and provide a taste of summer in each bite!

Grilled Peaches with Ricotta

Drizzled with a sweet lavender syrup, this smoky dessert has all the fresh flavors of summer.

Ingredients:

• ¼ cup honey
• 1 tsp. food-grade dried lavender
• 1 cup ricotta cheese
• 2 Tbs. confectioners’ sugar
• 1 tsp. grated lemon zest
• 6 peaches, halved, pitted
• 1 Tbs. olive oil
• Fresh mint leaves (optional)

Directions:

• Active: 30 mins
• Total time: 1 hr. + grill prep
• Yield: 6 servings

1. In small pot, mix honey, 2 Tbs. water and lavender. Over medium heat, bring to boil; cook 1 min. Transfer to bowl; cool. Strain.
2. In separate bowl, mix ricotta, confectioners’ sugar and zest. Prepare grill for medium direct-heat cooking. In bowl, toss peaches with oil. Place fruit on grill, cut side down. Grill until just tender, 3 to 4 minutes.
3. Transfer peaches to serving plate. Drizzle with honey mixture. Top with ricotta mixture. If desired, garnish with fresh mint.

Tangy Peach Salad

To make this toss even tastier, brush the peach slices and sourdough with olive oil, and grill briefly to lock in caramelized flavor.

Ingredients:

• 3 peaches
• 2 slices sourdough bread, toasted
• 2 oz. feta cheese
• 8 cups baby mixed greens
• ¼ cup oil-and-vinegar dressing
• Pine nuts and fresh basil (optional)

Directions:

• Active: 20 mins
• Total time: 20 mins
• Yield: 4 servings

1. Pit peaches, then cut into wedges. Tear  sourdough bread slices into bite-size pieces. Crumble feta cheese. If desired, rinse baby mixed greens and pat dry with clean kitchen towel or paper towels.
2. Place baby mixed greens in large serving bowl. Top with peach wedges, sour- dough bread pieces and crumbled feta cheese. Drizzle with oil-and-vinegar dressing. If desired, garnish with pine nuts and fresh basil.

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