Make sure the grill is on 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.
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.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.