Grilled Peaches

Anyone who cooks can likely share stories of recipes that just didn’t quite turn out right, or could have benefited from some tweaking. Today you get to hear one of mine! Several months ago, I spotted this recipe from The Framed Table on Pinterest and knew I had to try it!

This weekend, Bailey and I headed over to Strite’s Orchard to pick a bunch of yummy fresh peaches (stay tuned – more peachy recipes to come!), so it seemed like the perfect time to finally try my hand at grilling peaches. So here’s how to make ’em!IMG_1952

Grilled Peaches with Rosemary and Balsamic Vinegar

  • Peaches
  • Fresh rosemary, chopped
  • Canola oil
  • Balsamic vinegar

Step One: Pre-heat your grill to medium high. Cut each peach in half and remove pits.  Brush the cut surfaces lightly with canola oil.

Step Two: Place peach halves with their cut sides facing down and grill for 5 minutes.  Flip peaches over and grill for another 5 minutes, then remove from grill.

Step Three: Drizzle peaches with balsamic vinegar, and sprinkle with chopped rosemary.


Sounds easy enough, right? The peaches came out looking and smelling pretty good – and even had a good flavor to them – but there are a few things I would definitely do differently next time:

  • The peaches were SUPER juicy, which is great for flavor, but made them a little challenging to eat. The excess of juice in the hole where the pit used to be also sucked up a lot of the balsamic, make that flavor less pronounced. Next time, I would grill the peaches cut side UP first, then flip the cut side down. This would allow some of that excess juice to run off.
  • Balsamic vinegar, by it’s nature, is a relatively thin, runny liquid.  Next time around, I would cook the balsamic down to make a reduction. A thicker reduction would cling to the peach better, and give the flavor a higher impact.
  • Lastly, we weren’t sure the best way to tackle eating these, so we scooped them out with a spoon. This was harder than I thought it would be, and we missed a lot of the flesh this way. If you decide to grill peaches at home, I’d recommend using a knife and fork to really get the most out of it!

I hope you enjoy these suggestions! Remember that every cooking hiccup is an opportunity to make something fantastic the next time around!

Happy Cooking!
~ Megan


2 thoughts on “Grilled Peaches

  1. Just some comments based your experience vs mine with the grilled peaches. I was the stylist/photographer on The Framed Table’s grilled peaches photo. Usually cut side down first is best to sear in the juices. Preheat the grill on high for 10-15 and then lower to medium before you place the peaches on the grill.

    Different type peaches and different ripeness yields variable results. I’ll have to check with the orchard to see what was used in the photo.

    The balsamic being runny is because it’s a younger balsamic. Not all is runny. A reduction will work fine but we used an aged balsamic that is rather thick. Aged balsamic is thicker because it loses moisture as it ages, older the thicker usually. The peaches also had a slight almost crisp surface from the grilled sear, it probably helped slow the balsamic from soaking in too. We’ll have to update the blog post to mention a reduction or aged balsamic.

    Maybe I had some luck too. The photo shows my very first attempt and I think I’ll try again this weekend.

    Thanks for checking The Framed Table out. New redesign coming soon!


  2. Pingback: August 22nd: National Eat a Peach Day | Holiday Madness

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