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Grilled Peaches with Cinnamon and Brown Sugar

Grilled peaches with cinnamon and brown sugar are a fast summer dessert with caramelized cut-side char. Halved peaches cook cut-side down until golden grill marks appear, then get flipped just until tender for a warm, syrupy glaze.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 peaches Ripe, halved and pitted.
  • 2 tbsp unsalted butter Melted.
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.125 tsp nutmeg Pinch.
To serve
  • 1 vanilla ice cream For serving.
  • 1 fresh mint For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and heat the peaches
  1. Preheat the grill to medium-high heat and brush the grates lightly with oil.
  2. Place peach halves cut-side down on the grill and cook for 4-5 minutes without moving until deep grill marks appear and the sugar caramelizes.
  3. Flip the peaches and cook for 2-3 more minutes on the skin side until the peaches are tender.
Make the cinnamon brown sugar glaze and serve
  1. Mix melted butter, brown sugar, cinnamon, and nutmeg together until combined.
  2. Brush the cut side of each peach half generously with the cinnamon butter before grilling.
  3. Serve immediately with vanilla ice cream, an extra drizzle of the butter mixture, and fresh mint.

Notes

For the cleanest caramelized cut-side char, keep the peaches cut-side down and avoid moving them during the first 4-5 minutes so the sugars set. Store any leftovers in the refrigerator up to 2 days; rewarm gently in a skillet or on the grill for 1-2 minutes to loosen the glaze. Not recommended to freeze because the peaches soften and turn watery. For a dairy-free swap, use olive oil instead of unsalted butter and serve with dairy-free vanilla ice cream if desired.