Last minute lady

Grilling Peaches


Last weekend I grilled peaches. I started by taking some firm peaches and cutting them in half and removing the pit. Then I dipped them in Jello powder (most people use brown sugar) and grilled them face down for about 5 minutes, right next to my kebobs on the grill. I had seen Adam Perry Lang do something like this but I got it all wrong. I think you are really supposed to macerate the peaches for a while. Here’s how he cooked them on the Open House show Rachael did on Food Network. I was there to sample them and they were delish!


They just didn’t come out too sweet when I tried. I tried Rachael’s recipe for Grilled Stone Fruit with Balsamic and Black Pepper Glaze and that was very good for a dessert dish with a kick. It seems like the common theme here is to either grill them and then give them a drizzle of some sweet syrup or soak them first and then grill them. Either way, you have to start with fresh and sweet peaches.

Here’s a video Adam did on grilling peaches for the California Peach, Plum and Nectarine Board 

3 Responses to “Grilling Peaches”

  1. Fifi Flowers says:

    When we grill peaches… we don’t put anything on them to start… but after they are grilled… homemade vanilla ice cream and delicious carmel sauce top those wonderful grilled peaches! YUMMMMMM!

  2. I love the taste of grilled romaine lettuce with a little EVOO and salt and pepper. The lettuce comes from my garden and holds up well under fire. Only needs a little char, don’t let it wilt too much. yum!!

  3. Geoff J4 says:

    You can just lightly oil the fruit and it comes out great.

    Check out these recipes for grilling peaches, plums and nectarines.

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