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Smoked Peaches

Smoked peaches are slow-smoked at 250°F until the flesh deepens to amber and turns slightly collapsed, then glazed with honey. This smoker peach recipe delivers wood-smoked flavor that pairs beautifully with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Smoked peaches
  • 6 peaches Ripe, halved and pitted.
  • 2 tbsp unsalted butter Melted.
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 3 tbsp honey For finishing.
  • 1 wood chips (peach, cherry, or apple wood) Use as directed for your smoker/pellet grill.
  • 1 vanilla ice cream For serving.
  • 1 fresh mint For serving.

Equipment

  • 1 Dutch oven

Method
 

Smoke and glaze
  1. Preheat your smoker to 250°F and add peach, cherry, or apple wood chips. Keep the temperature steady so the fruit slow-smokes evenly.
  2. Mix the melted butter, brown sugar, and cinnamon until smooth. Brush a generous layer over the cut side of each peach half.
  3. Place peach halves cut-side up directly on the smoker grates. Arrange them with space between pieces for consistent smoke contact.
  4. Smoke for 45-60 minutes at 250°F until peaches are tender and slightly collapsed, with deep smoky color and flavor absorbed. Look for glossy, darkened flesh as the visual cue.
  5. Remove the peaches from the smoker and drizzle honey immediately. Use the honey right away while the peaches are hot so it lacquer-glazes the surface.
  6. Serve the smoked peaches with vanilla ice cream and fresh mint. Add mint at the end for a bright green finish.

Notes

Pro tip: Brush the butter-sugar-cinnamon on the cut sides right before they hit the grates so it caramelizes with the smoky surface. Refrigerate leftovers in a sealed container up to 3 days; rewarm gently at 250°F for 5-8 minutes if you want them softer (honey will relacquer). Freezing is not recommended because peaches lose texture after thawing. For a lighter option, serve with non-dairy vanilla instead of dairy ice cream to reduce saturated fat while keeping the flavor contrast.