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Grilled Peaches with Vanilla Lime Glaze

5 from 2 votes

What better way to celebrate delicious summer produce than with these spectacular Grilled Peaches, ready in less than 15 minutes? Juicy, tender, and oh, so sweet. Serve them drizzled with vanilla, lime, and brown sugar glaze. Wow!

You know we love our peaches here in Georgia. And July is my favorite time of year for cooking with them because that’s when the freestone varieties come to the market.

Grilled peach halves on a white plate, topped with fresh basil leaves and a glistening glaze.

Of course, I wouldn’t really turn down any variety of peach, freestone or cling. I love them all and enjoy making all the cobblers, pies, and ice cream I possibly can while they’re in season.

But there’s just something really special about a grilled peach. Especially with that little bit of lovely char on the edge and a nice glaze to pour over the top. Can’t beat it!

Cuisine: American
Cooking Method: Grill
Total Time: 20 Minutes

Servings: 6
Primary Ingredient(s): Fresh peaches, vanilla, lime, brown sugar, olive oil
Skill Level: Easy

What You’ll Like About This Recipe

  • It uses fresh seasonal produce.
  • Easy! 5 minutes of prep and 10-15 minutes of cooking time.
  • Vanilla and lime add a slightly sophisticated note to the glaze.
  • Warm, grilled fruit! Nothing better.

Ingredient Notes

A bowl of fresh peaches with small bowls of brown sugar, vanilla, olive oil, salt, a lime, a measuring cup of water, and a white cloth on a white surface.

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  • Light brown sugar — Adds a caramel-like sweetness that goes really well with grilled fruit.
  • Lime juice — The bright, tangy flavor of fresh lime juice brings out the sweetness of the peaches.
  • Vanilla extract — Use pure vanilla extract for the perfect background flavor that ties the glaze together.
  • Fresh peaches — Look for peaches that are deeply colored, free of blemishes, and have a fragrant aroma. They should feel firm with just a slight give.
  • Olive oil — Brushing the peaches with olive oil prevents sticking and helps create those beautiful grill marks. Choose a light, neutral olive oil so the flavor of the fruit and glaze stays front and center.
  • Cracked black pepper and fresh basil (optional garnishes) — These finishing touches are certainly optional, but they add a lot to the recipe. A sprinkle of freshly cracked black pepper brings a light pop of heat, while a few thin ribbons of fresh basil add a bright, herbal note. Together, they turn a simple recipe into something slightly more elegant without making it complicated.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

How to Make Grilled Peaches

A stainless steel saucepan containing the glaze mixture sits on a white surface.
STEPS 1-2.
Twelve peach halves, pitted and facing up, are arranged in rows on a rectangular white platter.
STEPS 4-5.
Halved peaches with red and yellow skin are placed cut-side down on a metal grill rack.
STEPS 6-7.
A white rectangular dish containing ten grilled peach halves with caramelized edges on a white surface.
STEP 8.
A basting brush applies glaze to grilled peach halves arranged on a white dish, with whole peaches and a bowl in the background.
STEP 9.
  1. Make the glaze: Add the water, brown sugar, and salt to a medium saucepan. Stir together well. Cook over medium heat, stirring occasionally, until the mixture reaches a syrupy consistency (about 12-15 minutes).
  2. Remove the pan from the heat and stir in the lime juice and vanilla extract.
  3. Heat the grill to medium heat.
  4. While the grill is heating, wash and split the peaches lengthwise (no need to peel them). Remove the pits.
  5. Brush the cut side of the peaches lightly with half the olive oil.
  6. Place the peaches, cut side down, on the grill rack. Brush the skin side lightly with the remaining olive oil.
  7. Cook each side for 3-5 minutes, turning once. Use a spatula to avoid tearing the peaches.
  8. When the peaches are juicy and the flesh has softened, remove them to a serving dish. Tent with foil to keep warm.
  9. Brush the glaze over the peaches. Serve with optional garnishes of cracked black pepper and fresh basil or with a small scoop of vanilla or peach ice cream.
Close-up of grilled peach halves garnished with fresh basil leaves, arranged on a white dish.

Tips and Variations

  • This recipe can be made on an outdoor grill, an indoor tabletop grill or a grill pan on the stovetop.
  • Make sure the grill is on a medium heat (350-450 degrees F).
  • If you want to be extra sure the fruit doesn’t stick, you can brush the grill rack with oil.
  • Grilling the peaches in halves rather than slices ensures that they won’t slip through the grill rack.
  • The peaches should be soft but not falling apart. The skin may separate from the flesh during cooking and may be discarded if you prefer.
  • Serve this as either a side dish (with grilled chicken or pork) or dessert.
What are the best peaches for grilling?

Any variety of peach will work for grilling. I prefer freestone peaches only because they’re easier to prep. Make sure the fruit you select is ripe but still firm, free of bruises, and smells fragrant.

What’s the difference between freestone and cling peaches?

Quite simply, the pits inside freestone peaches are very easy to remove, and cling peaches’ pits hold onto the fruit’s flesh, making it more difficult to get the pit out of the center.

What’s the best way to halve peaches and remove the pits?

To halve peaches and remove the pit, 1) run your knife down the line that goes down the center of the peach on both sides, 2) twist the peach slightly and pull the halves apart, 3) use your knife or fingers to pop out the pit. Or, if you’re a visual learner, here’s a great YouTube video that shows how to do it!

Lana Stuart.

Have a question or thought to share?

If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.

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Grilled peach halves on a white plate, topped with fresh basil leaves and a glistening glaze.

Grilled Peaches with Vanilla Lime Glaze

This Grilled Peaches with Vanilla Lime Glaze Recipe is quick to make and perfect for summer. It’s a fresh take on Southern fruit desserts.
5 from 2 votes
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Course: Desserts, Side Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 155kcal
Author: Lana Stuart

Ingredients

For the Glaze:

  • ¼ cup water
  • ½ cup brown sugar packed
  • ¼ teaspoon salt
  • 1 lime juice only
  • 1 ½ teaspoons vanilla extract

For the Peaches:

  • 6 fresh peaches medium-sized
  • 1 tablespoon olive oil

Optional Garnishes:

  • cracked black pepper
  • fresh basil

Instructions

Make the Glaze:

  • Add the water, brown sugar, and salt to a medium saucepan. Stir together well. Cook over medium heat, stirring occasionally, until the mixture reaches a syrupy consistency (about 12-15 minutes).
    ¼ cup water, ½ cup brown sugar, ¼ teaspoon salt
  • Remove the pan from the heat and stir in the lime juice and vanilla extract.
    1 lime, 1 ½ teaspoons vanilla extract

Grill the Peaches:

  • Heat the grill to medium heat.
  • While the grill is heating, wash and split the peaches lengthwise (no need to peel them). Remove the pits.
    6 fresh peaches
  • Brush the cut side of the peaches lightly with half the olive oil.
    1 tablespoon olive oil
  • Place the peaches, cut side down, on the grill rack. Brush the skin side lightly with the remaining olive oil.
  • Cook each side for 3-5 minutes, turning once. Use a spatula to avoid tearing the peaches.
  • When the peaches are juicy and the flesh has softened, remove them to a serving dish. Tent with foil to keep warm.

To Serve:

  • Brush the glaze over the peaches. Serve with optional garnishes of cracked black pepper and fresh basil or with a small scoop of vanilla or peach ice cream.
    cracked black pepper, fresh basil

Notes

  • Grilling the peaches in halves rather than slices ensures that they won’t slip through the grill rack.
  • The peaches should be soft but not falling apart. The skin may be separating from the flesh and can be discarded if you like.
  • Serve this as either a side dish (with grilled chicken or pork) or dessert.
  • Any variety of peach will work for grilling. I prefer freestone peaches only because they’re easier to prep.

Nutrition Information

Nutrition Facts
Grilled Peaches with Vanilla Lime Glaze
Amount Per Serving (1 )
Calories 155 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 103mg4%
Potassium 322mg9%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 31g34%
Protein 1g2%
Vitamin A 495IU10%
Vitamin C 13mg16%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on July 30, 2021. It has been updated with additional information.

5 from 2 votes (1 rating without comment)

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2 Comments

  1. 5 stars
    Looks great can I cook this the day Before