There’s nothing quite like biting into a ripe, juicy peach from your favourite farmer’s market. Ontario peaches are usually available from July to September, but the ones grown later in the season work best in cooking and preserves.
I recently sprinkled some peach halves with cinnamon and made grilled peaches for a quick and easy dessert. My boyfriend described it as “one of the best things you’ve ever made”. He couldn’t believe I hadn’t added any sugar or sweeteners. No need! Grilled peaches are sweet enough due to the amazing caramelization. Unbelievably yum! Also gluten-free, dairy free and vegan. What’s not to love?
You’ll want to make extra to enjoy with your breakfast tomorrow morning. Trust me, in coconut yogurt or on your oatmeal, grilled peaches are such a treat.
Health Benefits of Peaches
Peaches are full of fibre and low in calories. They are also a great source of vitamins A and C, which strengthen the immune system and fight off free radicals. Peaches also contain phenolic compounds, which cell studies have shown may reduce overall inflammation.
Grilled peaches are a great summer dessert option because there’s minimal cooking involved. Especially if you’re already using the barbecue, this recipe is fast, easy and great for company!
The balsamic drizzle is optional but it does elevate this dish to the next level. You could also add some kefir (I tried these with sheep kefir and it’s amazing) or yogurt (coconut yogurt if you’re dairy-free or vegan).
What to Do with Soft Peaches
Have a few peaches that are bruised or soft? Don’t throw them out! Remove the pit, pop them in the blender with a bit of coconut water and blend until smooth. Freeze the puree in ice cube trays, then pop the cubes into a freezer bag for long-term storage. These cubes can be used to make super speedy smoothies or frozen peach bellinis all year long!
Happy barbecuing!
|
Rate this recipe!
|
Print Recipe
|
This recipe has been added to your Meal Plan
|
| Servings | Prep Time |
| 4 servings | 5 minutes |
| Cook Time |
| 15 minutes |
|
|
- 4 large peaches freestone, preferrably locally grown
- 1 tsp cinnamon
- 1/2 cup balsamic vinegar
- 1 cup 0% fat Greek yogurt, sheep kefir or coconut yogurt (optional)
- Preheat the grill on medium-high heat. Slice the peaches in half and remove the pit. Sprinkle the peach halves with cinnamon.
- Place the peaches cut-side down on the grill. Grill until char marks form, approximately 3-4 minutes. Flip the peach over, grilling for another 2-3 minutes.
- In a small saucepan, bring balsamic vinegar to a boil over medium-high heat. Reduce the heat to low, then simmer the balsamic until reduced by half.
- Remove the peaches from the grill. Serve with a dollop of greek yogurt and a drizzle of balsamic reduction.
Augh!! I love grilled fruits! :] This looks amazing!