Dessert · From Adam's kitchen
Balsamic Grilled Peaches
Grilling peaches brings out their sweetness and gives them a smoky edge. With balsamic glaze and fresh mint, it is a 15-minute dessert that looks like you worked much harder.
- Serves
- 4
- Skill
- Easy
- Prep
- 5 min
- Cook
- 8 min
- Total
- 15 min
Method
Heat the grill
Heat the grill to medium-high and clean the grates.
Prep the peaches (3 min)
Cut the peaches in half along the seam, twist the halves apart, and remove the pits. Coat the cut sides with olive oil and sprinkle with salt.
Grill (8 min)
Place the peaches flesh side down and grill for 5 minutes without moving them. Flip and grill 3 minutes more.
Ready whenThere are dark grill marks on the cut side and the peach feels soft but still holds its shape.
WhyLeaving the peaches alone lets the sugars caramelize. If you move them, they stick and tear.
Finish (2 min)
Drizzle with balsamic glaze and sprinkle with the chopped mint. Serve warm with a scoop of vanilla ice cream in the center of each peach half.
Make it cheffy
Chiffonade your mint
How
Stack the mint leaves, roll them tightly like a cigar, and thinly slice across the roll. You will know it is right when you get thin, even ribbons instead of bruised, chopped bits.
Why
A clean slice keeps the herbs bright green and fresh-tasting instead of dark and mushy.
Swaps
- Peaches → nectarines or plums.
- Peaches sticking to the grill? Make sure the grates are hot and oiled first, and do not flip too early.
Make ahead & storage
Make ahead
Best made fresh.
Storage
Best eaten warm. Keep covered in the fridge, and chop leftovers into yogurt or oatmeal.
Macros per serving
Estimate- Calories
- about 60
- Protein
- about 1 g
- Carbs
- about 7 g
- Fat
- about 4 g
Per serving, based on 4 servings. Peaches and oil only. Balsamic glaze and ice cream not included.