I’m so excited to share this fabulous recipe with you today – Grilled Balsamic Peaches! This is a great way to enjoy the fresh peaches that are in season right now.
Something really terrific happens when peaches are grilled. The heat caramelizes and intensifies the natural sweetness of the fruit, and the flavors are really something special! And a rich, sweet-tart and peppery reduction of balsamic vinegar, molasses and freshly ground black pepper is the perfect counterpart to the intense sweetness of the grilled peaches.
We make this recipe all the time during the summer. The peaches are done in just a few minutes, so anytime you have the grill going – just place a few peaches over the heat and you’ll have a wonderful addition to your meal in no time! Any leftovers of the balsamic reduction will last in the refrigerator for a few weeks as well, so you can enjoy this recipe often.
These grilled balsamic peaches are particularly good with our Grilled Basil Garlic Chicken Breasts.
Adapted from License to Grill. (Affiliate Link)Print
Grilled Balsamic Peaches
Note: Using perfectly ripe peaches is important for this recipe. If your peaches are over- ripe, they will get mushy and too soft when grilling (although they will still taste delicious!). If your peaches are under-ripe, the stone will be very hard to remove. See our note at the end of the recipe with some tips to ripen peaches.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 3/4 cup
- 1 cup balsamic vinegar
- ¼ cup molasses
- 1 tablespoon freshly ground black pepper (you can add more or less based on your tastes but the pepper is really great against the other sweet flavors in this dish)
- 4 ripe peaches
- 2 tablespoons vegetable oil
- In a small sauce pan, bring vinegar to a boil and reduce to a simmer. Simmer until reduced by half (15-20 minutes). Remove from heat and add molasses and black pepper.
- Cut the peaches following the natural line that circles the fruit. Cut all the way down to the pit and just run the knife right around keeping the blade against the pit. Gently grab each half and twist in opposite directions. Then pop the stone out with a paring knife or a spoon.
- Heat the grill to medium. Keep glaze warm so it does not harden up.
- Brush each cut side with oil and place cut down on the grill. Grill for about 2 minutes and flip. Brush the cooked tops with the glaze and cook for about two more minutes. Remove to a platter and brush on more of the glaze.
- Serve with extra glaze on the side.
Note: To ripen hard peaches, put them in a brown paper bag with a very ripe piece of fruit such as an apple or banana for day or two. The ripe fruit will give off gasses to help the peaches ripen faster. Our peaches were rock hard when we bought them so we put an apple and a banana in the bag with them and left them to ripen for two days. (How long yours takes will depend on how much ripening is required.)
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