Grilled Balsamic Glazed Fruit
Grilled Peaches with Peach White Balsamic
Description
Ripe summer peaches are grilled until lightly caramelized and juicy, then finished with Peach White Balsamic for a bright fruit-on-fruit contrast. A small amount of balsamic is brushed on near the end of grilling, while a fresh drizzle at the table preserves its clean peach flavor and sweet-tangy finish.
Recipe Overview
Servings: 6
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Total Time: About 20 minutes
Ingredients
6 ripe but still firm peaches, halved and pitted
¼ cup Peach White Balsamic, divided
1 tablespoon neutral oil or Arbequina Extra Virgin Olive Oil, for lightly brushing the peaches
Small pinch of sea salt
Vanilla ice cream, mascarpone, whipped ricotta, or Greek yogurt, optional
2 tablespoons chopped toasted pistachios or almonds, optional
Instructions
• Preheat a clean grill to medium-high heat. The peaches should be ripe and fragrant but still firm enough to hold their shape over the heat.
• Lightly brush the cut sides of the peaches with the oil. Season the cut surfaces with a very small pinch of sea salt.
• Place the peaches cut-side down on the hot grill. Grill without moving them for about 3–4 minutes, until distinct grill marks develop and the fruit releases easily from the grates.
• Turn the peaches and grill on the skin side for another 2–3 minutes, until warmed through and slightly softened but not collapsing.
• During the final minute of grilling, lightly brush the cut sides with about 1 tablespoon Peach White Balsamic. Avoid repeatedly brushing or soaking the fruit—the goal is to add a light caramelized balsamic layer without masking the peaches.
• Transfer the peaches to a serving platter, cut-side up. Let them stand for 2–3 minutes, then drizzle with 2 tablespoons Peach White Balsamic.
• Taste and add the remaining 1 tablespoon balsamic only if you want a more pronounced peach-balsamic finish.
• Serve warm on their own or with vanilla ice cream, mascarpone, whipped ricotta, or Greek yogurt. Finish with toasted pistachios or almonds, if desired.
Chef’s Tip
Choose peaches that are ripe but still slightly firm. Very soft peaches can stick, tear, or collapse on the grill. Grill primarily for caramelization and smoky flavor rather than trying to cook the fruit until completely soft, then let the fresh Peach White Balsamic provide the final bright layer of flavor.
Flavor Variations
• 25 Star White Balsamic can replace Peach White Balsamic for a clean, classic sweet-tangy finish.
• Pear White Balsamic pairs beautifully with grilled pears for a softer, more delicate fruit-on-fruit variation.
• Pineapple White Balsamic works with grilled pineapple for a brighter tropical version.
• Add toasted pistachios or almonds for crunch and a lightly nutty contrast.
• Serve with mascarpone or whipped ricotta instead of ice cream for a less-sweet, creamy finish.
Pairings
Serve as a light summer dessert, alongside vanilla ice cream or mascarpone, or pair the grilled peaches with a cheese board. They also work as a sweet-savory accompaniment to grilled pork or chicken.
Complete Your Dessert
Turn grilled peaches into an easy summer dessert
Keep the peaches at the center of the plate and use creamy, crunchy, and balsamic elements to add contrast without overwhelming their natural flavor.
Finished Dessert
Warm grilled peaches with Peach White Balsamic, creamy mascarpone or vanilla ice cream, and toasted pistachios
Dessert Base
Serve the peaches on their own or over vanilla ice cream, mascarpone, whipped ricotta, or thick Greek yogurt.
Fruit, Sauce & Garnish
Finish with a fresh drizzle of Peach White Balsamic and add toasted pistachios, almonds, fresh mint, or basil for contrast.
Flavor Pairing
Peach White Balsamic reinforces the fruit’s natural peach character while adding enough acidity to balance its sweetness and any creamy accompaniment.
Recipe Notes
Grilling enhances the peaches’ natural sweetness while adding light char and caramelized flavor. Medium-high heat gives the fruit attractive grill marks without requiring a long cooking time.
The original ½ cup of balsamic was more than six peaches need. Using ¼ cup, divided between a light grill-side brushing and the final fresh drizzle, keeps Peach White Balsamic clearly present without overwhelming the fruit.
There is no need to warm or reduce the balsamic before using it. Peach White Balsamic is most useful here as a bright finishing ingredient, and keeping most of it away from prolonged heat preserves that fresh fruit character.
If the peaches resist when you try to turn them, give them another 30–60 seconds. Once the cut surfaces have properly seared, they should release more easily from clean, lightly oiled grill grates.
