Join host Taryn Solie in episode 77 of the Grill Like A Mother podcast as she guides you through how make grilled peaches! Whether you prefer them as a simple side or a tasty dessert, Taryn shares expert tips on selecting the right peaches and walks you through the grilling process. Learn what type of peaches are best for grilling and how to achieve perfect grill marks. You don’t miss out on this mouthwatering episode!
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RECIPES MENTIONED
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
RESOURCES MENTIONED
Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
TRANSCRIPT
Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to talk with you about all things grilling and outdoor cooking, including delicious recipes and handy tips and tricks, all to give you some grilling inspiration.
Today we’re going over a recipe that is good either as a side or as a dessert – I’m talking about grilled peaches.
This is one of my favorite fruits to grill as there’s just something about warm peaches that I love, especially if they’re topped with whipped coconut cream or a scoop of vanilla ice cream. It reminds me a bit of a fruit crisp a la mode, which is probably my all-time favorite dessert.
While grilling peaches is fairly straight forward, I want to give you a couple of tips because it can go sideways if you’re not careful. But first, let’s talk about what you’ll need for the recipe.
You only need two ingredients, so go ahead and grab:
- 3 peaches, and
- 2 teaspoons of a mild oil – I like to use avocado oil.
When you’re picking out your peaches, you want to be sure and get what are known as freestone peaches. As the name suggests, these type of peaches have a pit that comes out easily, versus clingstone peaches which have a pit that clings to the flesh of the fruit. Luckily, most, if not all, of the peaches you find in grocery stores are freestone. But if you’re shopping at a farmer’s market you’ll want to ask to make sure you get freestone peaches.
I also want to talk about how ripe the peaches should be. You want peaches that smell ripe but are mostly firm to the touch. They should have just a little give and not be completely hard though. If you use peaches that are very ripe, you’re going to wind up a with a mushy mess on your grill, so avoid that and get just ripe peaches.
Okay, let’s talk about how to grill them!
First, make sure your peaches are washed and dried. For this recipe you want to leave the skin on so you want to make sure it’s clean.
Use a sharp knife and, on a cutting board, make a cut all the way around one of the peaches from top to bottom to cut it in half. Separate one half of the peach from the other by gently pulling it back with you fingers or with the help of the knife – you can kind of angle the knife to help separate the two sides. Then take the pit out of the other side of the peach with your fingers, or you can use the tip of the knife if it needs a little help coming out. Discard the pit and repeat the process with the other two peaches.
Lay all your peaches on the cutting board, then measure out the oil with a measuring spoon and evenly pour it over the peach halves. Use either a basting brush or your hands to coat the peaches all over with oil.
Turn on your grill to medium heat until it gets to be around 375 degrees F. Put the peaches flesh side down, which is the side you cut, on the grill using a pair of tongs. Quick note here – don’t try and place the peaches on the grill with your hands. They’re slippery and the grill is hot, so it’s much safer to do it with tongs.
Close the lid, and cook the peaches for 4 minutes. Don’t move the peaches once they’re on the grill – you want them to get those lovely grill marks on the flesh. If you move them too soon those grill marks won’t have developed and your risk the flesh sticking to the grill.
When the 4 minutes are up, open the lid and use the tongs to flip the peaches so the skin side is down, and cook for another 2 to 3 minutes with the lid down. Remove them from the grill and serve immediately.
And that’s really all there is to it! As I mentioned before, you can serve these as a dessert or as a side to something like grilled chicken thighs or smoked pork chops. You can also serve them in a salad – I have a grilled pork and peach salad that these are so good in.
I’ll include a link to the full printable recipe for these grilled peaches, as well as the other recipes and resources I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.
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