Equipment
Ingredients
Peaches
- 4 peaches, halved and pitted
- 15 g unsalted butter, melted
Serving
- 200 g vanilla ice cream
- 40 g honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 219 kcal
- Protein
- 3 g
- Carbohydrates
- 34 g
- Fat
- 9 g
- Fiber
- 3 g
- Sugar
- 31 g
- Sodium
- 41 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 30 mg
- Potassium
- 391 mg
- Calcium
- 75 mg
- Iron
- 0.5 mg
- Magnesium
- 21 mg
- Phosphorus
- 84 mg
- Zinc
- 0.6 mg
- Vitamin A
- 109 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.3 mg
- Folate
- 9 mcg
- Water
- 166 g
Sources: USDA FoodData Central
Method
Preheat the grill or grill pan over medium-high heat to approximately 200°C (400°F). Ensure the grates are thoroughly cleaned.
Brush the cut sides of the halved peaches lightly with the melted butter to encourage browning and prevent sticking.
Place the peaches cut-side down on the hot grill. Cook undisturbed until distinct grill marks appear and the fruit begins to soften.
Flip the peaches using tongs and grill the skin side until the fruit is tender throughout.
Transfer the warm peaches to serving plates and let rest briefly. Place a scoop of vanilla ice cream in the center of each peach half and drizzle generously with honey before serving immediately.
Chef's Notes
- For the best presentation and ease of eating, choose freestone peach varieties where the pit easily separates from the flesh.
- If your peaches are slightly underripe, sprinkle a pinch of brown sugar on the cut sides before grilling to encourage caramelization.
- Experiment with contrasting flavors by adding a small pinch of flaky sea salt or fresh thyme leaves over the finished dish.
- A hot, clean grill is essential. Scrub your grates with a wire brush before heating to ensure clean, distinct grill marks without sticking.
Storage
Refrigerator: 2 days — Store grilled peaches only in an airtight container. Do not store assembled with ice cream.
Reheating: Warm peaches briefly in the microwave or a low oven before serving.
Troubleshooting
Peaches stick to the grill
Cause: Grill was not hot enough or the surface was not adequately lubricated
Fix: Slide a thin metal spatula firmly under the peach to release it cleanly
Prevention: Ensure the grill is fully preheated and lightly coat the peaches with fat before grilling
Peaches become mushy and fall apart
Cause: Peaches were overripe or cooked too long
Fix: Serve the broken peaches as a warm compote poured directly over the ice cream
Prevention: Select freestone peaches that are firm but yield slightly to gentle pressure
Cultural Context
Grilled fruit is a staple of American summer barbecues, emerging as a creative way to utilize residual grill heat after the main courses are cooked. The combination of warm, fire-kissed peaches and melting ice cream highlights the brilliant contrast between hot and cold, making it a quintessential summer dessert.
