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Grilled Peaches with Blackberry Sauce

Grilled peaches with blackberry sauce is a fast summer grilled dessert with charred, caramelized peach halves and a glossy deep-purple berry sauce. Warm fruit is topped with blackberry compote, then finished with vanilla ice cream and fresh mint for an elegant BBQ-ready plate.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Peaches and grilling
  • 4 ripe peaches Halved and pitted.
  • 2 tbsp olive oil For brushing peaches.
Blackberry sauce
  • 2 cup fresh blackberries
  • 0.25 cup granulated sugar Measure before cooking.
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch Mixed with 2 tablespoons water to make a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 tsp vanilla extract
Serving
  • 1 vanilla ice cream For serving.
  • 1 fresh mint For topping.

Equipment

  • 1 sheet pan
  • 1 saucepan
  • 1 grill

Method
 

Make the blackberry sauce
  1. Combine the blackberries, granulated sugar, and lemon juice in a saucepan over medium heat, and let it cook for 5 minutes until the berries break down.
  2. Stir in the cornstarch slurry and cook for 2 more minutes, stirring until the sauce thickens and looks glossy; stir in the vanilla extract and remove from heat.
Grill the peaches
  1. Brush the peach halves with olive oil, then grill cut-side down over medium-high heat for 4-5 minutes until deep grill marks appear and the peaches are caramelized.
  2. Flip the peaches and grill for 2 more minutes on the skin side, until just warmed through.
Serve
  1. Place the warm grilled peaches on plates and spoon the blackberry sauce generously over them.
  2. Top with vanilla ice cream and finish with fresh mint.

Notes

Pro tip: for the glossiest sauce, keep the heat at a steady medium after adding the slurry and stir continuously until it thickens. Store leftover grilled peaches and sauce separately in the refrigerator up to 3 days; rewarm peaches gently. Freeze the blackberry sauce up to 2 months (ice cream should not be frozen). For a dairy-free option, serve with coconut vanilla-style ice cream.