Brown Sugar Grilled Peaches
Brown sugar grilled peaches are a summertime delight. Ripe peaches are lightly charred on the barbecue then sprinkled with a sweet spiced topping that transforms into a glaze. Perfect as a quick dessert or add it to a fresh salad.
Peaches are delicious and a summertime fruit I love. Try these tasty peach recipes like this Peach Crisp, The Best Homemade Peach Pie or Slow Cooker Peach Cobbler.
Brown sugar grilled peaches
If you’re already planning a barbecue feast, why not make dessert right on the grill too! Peaches are ripe and in abundance during the summer, making for a delicious dessert. The stone fruit is brushed with butter, then grilled until gorgeous charred marks appear. A brown sugar spice mix is sprinkled on top and warmed until a sticky glaze clings to the fruit.
How do you make brown sugar grilled peaches?
- Cut the peaches into quarters or halves depending on the size.
- Brush the peaches with melted butter.
- Grill the peaches cut side down over medium heat until dark lines appear.
- Flip the peaches over, sprinkle with brown sugar and spices. Drizzle some butter on top.
- Cook until a glaze forms on top of the grilled peaches.
How ripe should the peaches be for grilling?
The peaches should feel firm, but slightly give when lightly pressed with your fingertips. You don’t want the peaches to be rock hard or too soft and juicy. Hard peaches won’t have much flavor and taste crunchy, while overripe will turn to mush and fall apart when grilled.
Why do you grill the peaches first?
The peaches contain natural sugars, so it’s important to brush butter over the cut surface. This prevents the peaches from sticking too much to the grill. The hot grates will develop beautiful char marks when not moved for a few minutes. You can also use a grill pan for this recipe. I wait to add on the brown sugar because it can burn easily and stick to the barbecue if sprinkled too soon on the fruit.
How do you make a tasty brown sugar topping?
To enhance the sweetness of the fruit you can sprinkle some brown sugar on top as it cooks. I also added some bold spices like cinnamon, nutmeg, and ginger to give warm baked aromas and flavors to the topping. Some salt gives a salted caramel flavor when dissolved. Make sure to drizzle a little bit of the melted butter on top so that the brown sugar quickly turns into a glaze as it warms on the grill.
Ways to enjoy the grilled peaches
After grilling, eat it as is for a sweet treat, or serve it some vanilla ice cream. I love how it melts onto the warm fruit! The peaches can be refrigerated and chopped up for oatmeal, pancakes, or waffles for breakfast. You can also add the grilled fruit to salads. I like to serve it sliced up with my creamy classic coleslaw to add some sweetness.
Looking for more grilling recipes? Try these!
- Grilled Caesar Salad
- Grilled Flank Steak with Asian Marinade
- Teriyaki Beef Skewers
- Grilled Hawaiian Chicken
- Grilled Citrus Salmon
Brown Sugar Grilled Peaches
Ingredients
- 2 large peaches or 4 small
- 2 tablespoons unsalted butter melted
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
Instructions
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In a small bowl combine brown sugar, cinnamon, ginger, and nutmeg. Set aside.
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Cut the peaches into quarters and remove the pit. For small peaches, cut into halves.
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Brush the butter over the cut sides of the peaches.
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Preheat the grill or grill pan over medium heat. Make sure to clean the grill grates and grease with vegetable oil.
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Once the grill is hot, place the peaches cut side down and cook until grill marks are achieved, about 2 minutes. Grill the other cut side of the peach for 2 minutes.
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Flip the peaches over and sprinkle the surface with the brown sugar-spice mixture. Drizzle some of the melted butter on top to help melt the sugar.
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Cook until the sugar turns into a glaze and the peaches are soft, about 2 minutes. If desired, sprinkle on more brown sugar topping.
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Transfer peaches to a serving dish, enjoy with a scoop of ice cream or serve with a salad.
Nutrition
from The Recipe Critic https://ift.tt/3ezk5sb
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