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Grilled Peaches with Cinnamon and Brown Sugar

Grilled peaches with cinnamon and brown sugar feature halved peaches grilled cut-side down until the sugar melts into the flesh and forms deep golden char marks. Quick to make on a summer cookout, with a warm cinnamon-butter glaze and a tender, juicy bite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 ripe peaches Halved and pitted
Cinnamon-brown sugar glaze
  • 2 tbsp unsalted butter Melted
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg Pinch
Serving
  • 1 vanilla ice cream For serving
  • 1 fresh mint For garnish

Equipment

  • 1 grill grates

Method
 

Prep and preheat
  1. Preheat the grill to medium-high heat and brush the grates lightly with oil, keeping the surface ready to sear. Aim for a hot cooking zone so the cut side browns quickly.
  2. Mix melted butter, brown sugar, cinnamon, and nutmeg together until evenly combined. The glaze should look glossy and evenly speckled with spices.
  3. Brush the cut side of each peach half generously with the cinnamon butter mixture. Make sure the sugary surface is coated so it caramelizes on the grill.
Grill the peaches
  1. Place the peaches cut-side down on the grill and cook for 4-5 minutes without moving until deep grill marks appear and the sugar caramelizes. Watch for a golden char along the cut surfaces.
  2. Flip the peaches and cook for 2-3 more minutes on the skin side until the peaches are tender. The fruit should soften while the exterior continues to brown.
Serve
  1. Serve the grilled peaches immediately with a scoop of vanilla ice cream, plus an extra drizzle of the butter mixture. The contrast between warm caramelized fruit and melting ice cream is the goal.
  2. Garnish with fresh mint right before eating. The bright herb aroma lifts the cinnamon-brown sugar glaze.

Notes

For the best caramelization, keep the peaches cut-side down and resist moving them during the first 4-5 minutes so the sugar can set into charred golden edges. Store leftovers in an airtight container in the fridge for up to 2 days; rewarm briefly on a hot grill or in a skillet until just heated. Freezing is not recommended because the peaches can become mealy after thawing. For a dairy-free swap, use a plant-based butter substitute to keep the caramel glaze rich.