Grilled Peaches and Caramel Sauce

A person using a small spoon to drizzle homemade caramel sauce of a platter filled with grilled peaches.

Grilled Peaches and Caramel Sauce

Course: Dessert

Cuisine: American Southern

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: people

Calories: 293kcal

Author: Kris Longwell

Grilled Peaches and Caramel Sauce are incredible. Seek out freestone peaches, if possible, and find farm-fresh, too. Make sure you set up a 2-zone heat with your grill. And pay close attention to the caramel. We suggest trying a practice run before serving to guests.

Print Recipe

Equipment

Gas, charcoal, or electric grill

Ingredients

1 cup caramel sauce
¼ cup brown sugar dark or light
½ teaspoon cinnamon
6 fresh peaches cut in half and pits removed
½ cup unsalted butter melted
1 cup granola optional, find the recipe in the recipe link

Instructions

Getting Started: Make the Caramel Sauce

Before your fire up your grill, make the caramel sauce. If needed you can reheat it just before serving. (Click the link in the ingredients for the recipe).
1 cup caramel sauce

Prepare the Grilled Peaches

Set up your grill for 2-zone heat (1 side with direct heat and 1 side in-direct heat). If using charcoal, wait until the flames have died down and the charcoal is ashy.
In a small bowl, mix together brown sugar with the cinnamon.
¼ cup brown sugar, ½ teaspoon cinnamon
Brush the cut side of the peaches with the melted butter.
6 fresh peaches
Place (over direct heat) on the grill, cut side down, for about 3 minutes. Rotate 90 degrees, and cook for 3 more minutes. Keep an eye on them, though, don't let them burn if the heat is too hot!
Meanwhile, brush the tops with more melted butter.
½ cup unsalted butter
Turn the peaches over and move to indirect heat.
Sprinkle cut sides with the cinnamon sugar and brush the tops with a little more melted butter. Remove from grill and place on a platter.
Serve with caramel sauce drizzled over the top and topped with granola (if desired). Or, serve individually over ice cream, topped with caramel sauce and granola (if using).
1 cup granola

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you can't find freestone peaches, carefully cut the peaches in half, around the knife, and then use a sharp paring knife to cut out the pit. The peaches should be soft to the touch and slightly indented when pressed. If they are hard, they need to ripen more on your counter until softened.

These peaches are best served right off the grill. The caramel sauce can be made in advance and then reheated before serving.

Though this recipe isn't difficult to prepare, we suggest doing a test run of it before serving it to guests. You want your grill hot, but not so hot that it burns the peaches. Also, the caramel may take a practice run to get it just right.

Nutrition

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