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Grilled peaches


  • 1 peach, freestone (per person)

  • Neutral-flavored cooking oil (grapeseed or canola)

  • 1 Tablespoon brown sugar (per peach)

  • 1/4 teaspoon ground cinnamon (per peach)


  • Prepare the grill to medium heat.

  • Cut the peaches in half and pit them.

  • Lightly brush the peaches with oil, coating the cut sides well.

  • Set the oiled peaches cut side down on the medium-hot grill.

  • Make sure they aren’t touching so the hot air of the grill can circulate around each piece.

  • Cook the peaches until grill marks form, turning as necessary.

  • Then, flip the peach halves over, sprinkle with the cinnamon and sugar, if using.

  • Cook until the peaches are tender but not falling apart, about 8 minutes total (4 minutes per side).

  • Serve grilled peaches as a side dish, in salads, or as a dessert by pairing them with yogurt, whipped cream, crème fraiche, or with scoops of ice cream. Plums are amazing prepared this way too!


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