Grilled Peaches!

Labor Day Weekend marks the end of the summer….I could shed a tear, but instead I’m going to embrace it and soak up as much summer as I can the last few days before school starts!  And this is the perfect dessert to share with your family and friends this Labor Day Weekend!  It’s simple, quick and fresh and peaches are perfectly ripe right now!  Our friend Andrea showed me step by step how to make it….

I’m not sure if Andrea “invented” this dessert or not, but I sure like her interpretation of it!


peaches (one per person)

olive oil

brown sugar

vanilla bean ice cream (go for quality here)

Wash the peaches and cut them in half and remove the pit.  Brush the cut side lightly with olive oil.  Put on a preheated grill or BBQ, cut side down first.  Once grill marks have developed, turn the peaches and add about a tablespoon of brown sugar in the depression where the pit was.  Continue to grill until grill marks have developed on the skin side.  Carefully remove (you don’t want to lose the sugar juice!) and put two halves in each serving bowl.  Add a scoop of ice cream and voila!!!  Delish!!

I love the simplicity of this dessert…sweet, smokey,rustic and delicious.  Here are a few things you could do to dress it up if you wish…

  • add mint leaves
  • add a drizzle of caramel
  • add a few fresh berries

Grill the peaches on each side until you can see grill marks.


Be careful when transporting the peaches from the bbq as the brown sugar melts in the center and makes almost a sauce. You don’t want to lose it!


This dessert epitomizes late summer…ripe, sweet peaches barbecued to taste a bit smokey, set off by the vanilla bean ice cream.

What a great way to celebrate the end of the summer….fresh peaches on the BBQ!!  I’m going to savor every last morsel of summer I can!

  • Claire

    Looks great, Andrea! I made some a few days ago as an addition to a salad/side dish. I grilled them, but first dipped them in melted butter. Then after they were grilled I spooned on a melted honey/butter sauce, filled the pit-hole with soft goat cheese, a few basil leaves, and garnished with some walnuts and a fig balsamic reduction. Amazing! It’s such a versatile dish you can do so many ways! I am going to try yours!!!

    • Pam Ratzlaff

      Claire…that sounds amazing! I’m going to have to try that. Another idea I had was making a vanilla mascarpone cream and blueberries! And yes, Debra, I agree…the fresher the peaches, the better….that makes them sweeter!

  • Debra

    I am so thankful that Andrea was kind enough to share this recipe with me a few years ago and I have done it every summer ever since. Tastes best in the Okanagan when you can pick a peach right off the tree….seriously yummy!! Also great topped with macerated blueberries.