We’re heading into the end of peach season here in Canada, and I’ve been eating these juicy treats for breakfast and dessert almost every day! I’m not complaining though, I love everything about peaches. They are beautiful to look at, smell amazing and have a sweet tangy flavour. I also happen to think that they are a thousand times nicer than nectarines, but I’ll keep that rant to myself for now…
I personally believe that ripe peaches are best eaten as they are, but sometimes it’s nice to changes things up a bit. I love to make grilled peaches, and I’m going to show you how easy it is to do this indoors.
All you need is a grill pan or griddle pan, and you can make delicious grilled peaches without firing up your BBQ pit. If you haven’t tried grilling peaches yet, trust me, this is one recipe that you’ve got to try.
Grilling peaches adds a deep caramelized sugar flavour and pretty char marks. I know that many people like to serve grilled peaches with mascarpone cheese, but I’ve found that I really don’t like that combination. I’d rather top my peaches with whipped cream (canned or homemade), or vanilla ice cream. Actually, this recipe would make a wicked breakfast dish too – just substitute yogurt for the whipped cream and omit the sugar.
I added some chopped toasted almonds to this recipe, but you can really put anything you want on there. Chopped toasted pecans would be nice (I added those to my peach granola this morning), or even butterscotch chips. Get creative and find a combination that you enjoy.
My only real “tip” would be to make sure you use ripe peaches. Underripe peaches are less sweet, and much firmer, so they might not turn out as nice. But who knows, maybe you can make a cool savoury dish with those? If you do, let me know 🙂
Grilled Peaches with Whipped Cream and Almonds
- 2 ripe peaches pitted and halved
- 1 tsp butter
- 1/2 cup toasted almonds chopped
- 4 tbsp whipped cream
- 1 tbsp coarse sugar optional
- Place a grill pan over medium heat.
- Add the butter, try to spread it around the center of the pan a bit.
- Add the peaches skin side down on the pan. My pan was small, so I did 2 halves at a time.
- Cook the peaches for 2-3 minutes, then flip them over.
- Cook this side for 2-3 minutes, then give each peach a quarter turn. This helps to create pretty grill marks. Continue cooking for another 2 minutes or so.
- Remove the peaches from pan and allow them to cool a bit.
- Top each half with toasted almonds, 1 tbsp whipped cream and coarse sugar. Serve warm.
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To see the grilling process in all its smoky glory, check out my video on YouTube: