These grilled peaches are juicy, warm, soft, sweet, and packed with flavor! It is easy to prepare and will be your summer’s favorite! Peaches are wonderful grilled because the heat caramelizes natural sugars in them, enhancing the sweet fruity flavors. If you pair it with a fresh, citrusy, and slightly tart balsamic vinegar/ grapefruit reduction, is it the perfect summer dessert of all the times. You can always serve them with a scoop of your favorite dairy-free vanilla ice cream.
Servings: 2
Cost: $3
Equipment
- Grill*
Ingredients
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 1/3 cup fresh grapefruit juice*
- 4 Tbsp brown sugar
- 2 tsp grapefruit zest*
- For the peaches:
- 4 peaches halved and pitted
- 1 Tbsp coconut oil, warm
- 1/2 tsp cinnamon
- 2 tsp maple syrup
- 1/3 cup fresh blueberries
Instructions
- In a medium-size shallow saucepan, combine balsamic vinegar, grapefruit juice, brown sugar, and grapefruit zest.
- Simmer on low heat. Occasionally whisk it to prevent from burning. It will take approximately 12 to 14 minutes to reduce the glaze.
- When the reduced glaze coats the back of a spoon, remove it from the stove and allow it to cool.
- Next, in a small bowl, whisk warm coconut oil with and cinnamon.
- Preheat the grill.
- Lightly brush the peaches with oil mixture and place them on the flesh side down on the grill.
- Grill for 2-3 minutes or until light char grilled marks appear, flip and cook for 2-3 more minutes.
- Once done, arrange the peaches on your plates. Drizzled them with the balsamic glaze and maple syrup, top with fresh blueberries and serve immediately. You can always serve them with a scoop of your favorite dairy-free vanilla ice-cream.
Notes
*For this recipe I used my George Foreman 9-Serving Basic Plate Electric Grill
*You will need one small grapefruit to produce ¼ cup of the juice. Feel free to replace grapefruit juice with 1/3 water and 2-3 drops of citrus-flavored extracts.
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Grill I used
