I wish I wrote down what Rob said when he first tried these grilled peaches. I wasn’t sure whether I wanted to photograph them since it was a crazy (simple) concoction I put together. However, they were pretty with their grill marks and I left Rob with a peach half as I photographed the others.
It may have been something like: “OH MY GOD. THESE ARE THE MOST DELICIOUS THINGS I HAVE EVER EATEN.” I am paraphrasing but Rob never controls his positive adjectives. If he had his way, this recipe would be “Magical Incredible Grilled Peaches”.
In any case, these were delicious peaches. I was lusting grilled peaches after seeing this beautiful post and pulled out my latest (not-so-secret) weapon in the kitchen. A mix of melted coconut oil, Sweet Mesquite Seasoning and a touch of coconut sugar was slathered on firm yet ripe peaches and then grilled to perfection. Spicy, salty, sweet and juicy. It is a bit reminiscent of fresh mango spears with chile and salt and I could see this working well with pineapple, too, once local peach season subsides.
Looking for another grilled peach idea? How about this fun spin on Grilled Peach Melba aka Grilled Peaches with a Sweet Raspberry Sauce. Happy End of Summer!
I am sharing this with Simple and In Season.
Magical Grilled Peaches
2 peaches, washed, halved and pitted (works best with freestone peaches)
1 tbsp melted coconut oil
1 tsp Kirkland Sweet Mesquite Seasoning (this could be a reasonable copycat recipe with the addition of some mesquite or try a substitute with chile flakes, salt and mesquite powder), or to taste
1/2 tsp coconut sugar
1. In a small dish, combine the melted coconut oil with the mesquite seasoning. Use a brush to paint it on the cut-side of the peach. Sprinkle with coconut sugar and press down if needed to get it to stick.
2. Heat your BBQ grill to medium-high. Place the peaches on the grill, cut-side down and grill for 2 minutes. Flip and continue to grill for 6-8 minutes, or until tender.