There’s more to a good barbecue than grilled burgers and brats! Slice a few fresh peaches, mix up a bowl of the raspberry glaze, and you’re good to go! Grilled fruit pairs very well with barbecued beef, ribs or chicken. The sweet and tangy fruit flavors enhance the savory barbecued meats and add an element of surprise!
Grilled Peaches with Raspberry Balsamic Glaze
Can you ever have too many peaches? A dear friend gave me a box of fresh peaches, which I was quite grateful! I did freeze some of them, but with the others, we enjoyed peach ice cream, peaches and cream, peach pie–just about everything peaches! I have some leftover, so now, I am grilling them!
The indirect heat of the grill permeates the flesh just enough to release the sweetness of the flesh! What a pleasant surprise and tastes much sweeter than a plain peach! If you’ve got any leftover stone fruits (pears, plums) or even pineapple, mango or papaya, I highly recommend throwing a few slices on the grill! Absolutely delicious!
How Do I Grill Peaches?
Cut fresh peaches in half and remove the seed. Place the peach cut-side down on the grill on indirect heat. Allow to cook for 15-20 minutes.
What Ingredients are in the Glaze?
A few simple ingredients make this balsamic glaze a star!
- White Raspberry Balsamic Vinegar
- Pecans (optional)
There’s no need to marinate the peaches, just grill the halves on indirect heat for 15 minutes, then pour the glaze over them. Use the balsamic glaze for other grilled fruit: pineapple, mango, papaya or pears!
You’ll find White Raspberry Balsamic Vinegar in the grocery store or purchase it through Grapevine Olive Oil Company.
Serve Grilled Peaches with Raspberry Balsamic Glaze as an appetizer, side dish or, top with a little ice cream and serve them as dessert! It’s also a lovely addition to a Cheeseboard!
Balsamic Grilled Peaches
- 4 peaches
- 4 tablespoons raspberry balsamic vinaigrette
- 1 tablspoon sugar
- ½ teaspoon crushed mint dried
- ½ cup chopped pecans
- pinch of salt
- Cut peaches in half; core out seed
- Place peaches cut-side down on grill and in indirect heat for 15 minutes
- Turn peach halves over and cook peach skin until it softens
- Combine raspberry vinaigrette, sugar, mint and salt in a bowl; combine well
- Remove warm peaches from grill and place in a large bowl; pour vinaigrette mixture over warm peaches; toss peaches until all are coated
- Plate peaches and sprinkle crushed pecans over them
- The heat of the grill really brings out the natural peach flavor!
- This dish holds up well at picnics and goes great with grilled meats, or as a dessert
- You might want to bring out a big tub of vanilla ice cream, too!
Got Questions or Comments? I’d Love to Hear from You!
Sign up to never miss a recipe!