Grilled Peaches with Vanilla Lime Glaze
What better way to celebrate delicious summer produce than with these spectacular Grilled Peaches ready in less than 15 minutes? Juicy and 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.
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!
❤️ Why We Love This Recipe
- 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
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- Light brown sugar (always measure brown sugar by firmly packing it into a measuring cup)
- Juice of a lime (fresh is best!)
- Water
- Vanilla extract
- Salt
- Fresh peaches (choose peaches that are brightly colored, free of blemishes and fragrant)
- Olive oil
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
Make the Glaze
STEP 1. 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).
STEP 2. Remove the pan from the heat and stir in the lime juice and vanilla extract.
STEP 6. Place the peaches, cut side down, on the grill rack. Brush the skin side lightly with the remaining olive oil.
STEP 7. Cook each side for 3-5 minutes, turning once. Use a spatula to avoid tearing the peaches.
STEP 8. When the peaches are juicy and the flesh has softened, remove them to a serving dish. Tent with foil to keep warm.
STEP 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.
❗ 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 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.
❓ Questions About Grilled Peaches
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.
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.
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!
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
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My Southern Table cookbook
by Lana Taylor Stuart
Grilled Peaches with Vanilla Lime Glaze
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).
- Remove the pan from the heat and stir in the lime juice and 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.
- Brush the cut side of the peaches lightly with half the 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.
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 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.
Looks great can I cook this the day Before
You can make them a day ahead and reheat before serving.