Looking for a super-easy summer side or dessert? Try these 2-Ingredient Grilled Peaches.
One of the first issues of Diabetes Forecast I ever read contained a recipe for grilled nectarines. At least, I think it was Diabetes Forecast. You brushed the nectarines with melted butter and basted them with orange juice while they cooked. The one and only time I attended Burning Man, we grilled them for our campmates to rave reviews. (I’ll bet there aren’t many people who can work “Diabetes Forecast,” “Burning Man,” and “nectarines” into the same paragraph!)
Fast forward more than 10 years to a family reunion in Maine. My stepdaughter surprised us all with dinner the first evening and made … you guessed it … grilled peaches. She skipped the butter and OJ and used olive oil instead. Since I rarely have juice in the house, but always have olive oil, I thought it was a great substitute. And the fruit was just as tasty.
Ideas for Grilled Peaches
There are many ways to enjoy grilled peaches. Here are just a few:
- Eat ’em plain when they come off the grill.
- Top them with a dollop of plain yogurt or a splash of cream plus a few slivered almonds for a great dessert.
- Toss them into a salad.
- Serve them as a side with grilled chicken or pork tenderloin.
If you get distracted, leave the peaches on the grill too long, and the skins get extra toasty, just peel them off. No one will know.
2-Ingredient Grilled Peaches
- 2 large peaches
- 2 tablespoons extra-virgin olive oil
- Preheat gas grill to medium.
- Cut each peach in half along its seam. Twist to separate and remove pit. Brush each peach half with 1/2 tablespoon olive oil.
- Place peaches cut side down on the grill. Cook for about 4 minutes without moving. Flip and cook another 4 minutes.
- Remove from grill and slip off the skins, if desired.