I still remember wild strawberries from behind my grandmother’s cottage, but grilled peaches might be the thing that most tastes like summer to me now. It’s just fruit and a little magic: warmth and wood smoke from the grill, peach juice on my fingers, all of it sticky and honest. Actually, the first time I made this, I tried using the softest peaches I could find. Chaos! They turned into jam on the grates and stuck everywhere. Now I go for ripe but firm peaches, the kind you can squeeze gently and they bounce back like tiny little trampolines.
This recipe is how I like to honor July and August, especially on those afternoons when the light makes the whole kitchen look honey-drenched. When you grill a peach, its insides turn syrupy. It’s like nature’s own caramel. Then walnuts—crushed, toasted and spiced with cinnamon—get scattered on top. I always add a sprinkle of sea salt. Not for fancy chef reasons, honestly. I just love how the salt makes the sugars and cinnamon do a little waltz together. Scoop on the vanilla ice cream (I go for a coconut or oat-based one, but you do you). Drizzle any sweet juice leftover in the pan over the whole thing; it feels almost decadent. But really, it’s the food my mum used to call “Sunday simple.” No fuss, all flavor, nothing wasted.
To make the Grilled Peaches, you will need the following ingredients:
Preheat a grill or cast-iron grill pan over medium heat.
Lightly brush the cut sides of the halved and pitted peaches with a bit of olive oil.
Grill the peaches cut-side down until char marks form, about 3 minutes.
In a small bowl, combine ½ cup toasted and crushed walnuts, ½ teaspoon cinnamon, and ¼ teaspoon sea salt.
Remove the peaches from the grill. Serve with vanilla ice cream, sprinkled with the walnut topping.
Grab a grill or a grill pan made of cast iron if you can; that lovely weight does all the caramel work for you. You’ll want a pastry brush for brushing the peaches with olive oil so they don’t try to run away and stick. You’ll need a small bowl to stir together walnuts, cinnamon and a bit of sea salt. A cutting board and sharp knife for the peaches is helpful, and an ice cream scoop just to declare that yes, dessert is happening. That’s the full kit. No gadgets, no nonsense.
Honestly, I like to keep this one plain: peach, nut topping, big cold scoop of vanilla ice cream (any plant-based one—coconut, oat, even rice milk works). Drizzle with honey or maple, if you have it handy, and scatter any herbal leaves you want (mint is fresh, basil is wild and summery). This is the sort of thing you plop onto a plate and call everyone to the patio. If you’re feeling like a grownup, try prosecco or a cold glass of local cider. Non-alcoholic? Sparkling water with a sprig of thyme is what I do in August. Kids usually want lemonade. Or just eat it straight off the grill, why not?
Oh, and sometimes I dust the whole thing with a little powdered sugar, but only if someone’s watching (makes it look fancy).
Grilled Peaches are a summer favorite that's incredibly simple to make! Just toss them on a medium gas grill or over a charcoal fire, and savor them as is, or pair them with your favorite ice cream. Trust me, whether you're an experienced cook or just getting started, this sweet treat is sure to make you fall for the natural goodness of peaches!
That's right, they taste like summer!
