Honey and Balsamic Grilled Peaches are one of my favourite summertime desserts. They’re super easy to prepare and a great way to make the most of stone fruit season.
As the peaches grill, the fruit softens and the natural sugars caramelize and char ever so slightly. The combination of flavours and textures is out of this world and a perfect base for a wide variety of toppings.
Here, I keep things very simple with a drizzle of high-quality honey, a bit of balsamic glaze, toasted walnuts and some fresh mint for colour and a pop of flavour. The honey and balsamic glaze work together to create an amazing balance of sweet and sour, especially for someone like me that doesn’t really have a sweet tooth.
I know, I know! Balsamic may not be the first thing you think of when it comes to dessert but when it’s reduced to a glaze, it makes for an amazingly sweet yet slightly sour sauce that elevates just about anything you drizzle it on. Just make sure you use a balsamic glaze and not a regular vinegar, which is far too sour.
I recommend looking for a balsamic glaze that is all-natural and free of any additives or refined sugars. Most glazes are loaded with thickeners like guar gum or corn starch, artificial colouring, and plenty of sugar to make it sweeter than necessary. I use this DeNigris 100% All-Natural Balsamic Glaze, or any one of these Kouzini Balsamic Vinegars, which are also all-natural. You can’t go wrong with either!
If you want to try making your own glaze, simply add regular balsamic vinegar into a sauce pan and gently heat over a medium-low flame until reduced and the glaze can coat the back of a spoon, about 12 minutes.
As always, feel free to play around with any combination of toppings you like! You’re the boss, applesauce! Try substituting hazelnuts, pecans or almonds, if that’s what you have on hand. Maybe serve the grilled peaches with some freshly-whipped coconut cream? Or, take things over the top with some scoops of dairy-free vanilla ice cream!
For best results, use slightly unripened peaches here. Not only is it easier to remove the pits from a slightly firm peach, but it’s also easier to handle on the grill. Don’t worry if the peaches are not as sweet or soft as you like. As they grill, they will sweeten and soften. And don’t forget, you can always compensate with a bit more honey, if desired.
Although a ripe peach is sweeter, it will start to break down on the grill, making it more difficult to handle and achieve those beautiful grill marks you’re after. I’d also rather save the ripe, in-season peaches for eating on their own!
If you don’t have a grill, or you don’t feel like grilling in the pouring rain, feel free to use a grill pan to cook the peaches. I always recommend this Lodge model, which is a great value. It does require some cast-iron maintenance, but it will last forever if you take care of it. For an enamel-coated cast-iron grill pan, I recommend this Staub model. It’s more expensive, but it doesn’t require maintenance and is an heirloom piece of cookware that will also last forever if taken care of.
Grilled Peaches with Honey and Balsamic Glaze - Paleo
- 1.5 pounds peaches slightly unripened
- 1 tablespoon coconut oil
- ¼ cup raw unsalted walnuts
- 2 tablespoons honey or more if desired
- 1 tablespoon balsamic glaze
- 8 mint leaves roughly torn
- Preheat a grill or grill pan to medium-high heat.
- Cut peaches into quarters and remove pits. Brush all sides with coconut oil and grill until grill marks form, 4 to 5 minutes. Flip and grill an additional 4 to 5 minutes.
- Meanwhile, add walnuts to a dry pan and place over medium-low heat. Toast the nuts, stirring occasionally, until warmed through and fragrant. Remove from pan and set aside.
- Transfer peaches to a serving platter. Drizzle them with honey and balsamic glaze, top with toasted walnuts and garnish with mint. Serve while still warm.