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Grilled Peaches with Blackberry Sauce

Grilled peaches with blackberry sauce featuring charred peach halves and a glossy deep-purple berry reduction. You’ll caramelize cut-side grill marks, then pool warm fruit with thick blackberry sauce for an elegant summer grilled dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 peaches Ripe, halved and pitted.
  • 2 tbsp olive oil For brushing the cut-side and skin side.
Blackberry Sauce
  • 2 cup blackberries Fresh.
  • 0.25 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch Mixed with water as a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 tsp vanilla extract
Serving
  • 0.5 pt vanilla ice cream For serving; scoop next to or over peaches.
  • 1 fresh mint Fresh leaves, for topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the blackberry sauce
  1. Combine blackberries, granulated sugar, and lemon juice in a saucepan over medium heat and cook for 5 minutes until the berries break down and the mixture looks juicy.
  2. Stir in the cornstarch slurry and cook for 2 more minutes until the sauce thickens to a glossy consistency; then stir in vanilla extract and remove from heat, keeping the color deep-purple.
Grill the peaches
  1. Brush the peach halves with olive oil, then grill cut-side down over medium-high heat for 4-5 minutes until you see deep grill marks and the peaches look caramelized at the edges.
  2. Flip the peaches and cook for 2 more minutes on the skin side until warmed through and lightly marked, then transfer to plates.
Assemble and serve
  1. Spoon warm blackberry sauce generously over the grilled peaches so it pools around the charred edges and turns glossy on contact.
  2. Top with vanilla ice cream and fresh mint for a cool contrast against the hot fruit and sauce.

Notes

Pro tip: keep the blackberry sauce at a warm, pourable thickness—if it tightens while you grill, reheat gently for 30-60 seconds. Store leftover grilled peaches in the fridge up to 2 days, and store blackberry sauce separately up to 5 days; freezer: sauce freezes up to 2 months, peaches do not freeze well. For a dairy-free swap, serve with coconut or oat-based vanilla-style ice cream.