Grilled Balsamic Peaches

Grilled Peaches are one of those simple yet irresistible summer desserts that I can’t get enough of!

There’s something magical about how the heat from the grill caramelizes the natural sugars in the peaches, turning them golden and juicy. Pair that with a tangy raspberry glaze and a dollop of whipped coconut cream, and you’ve got yourself a dessert that’s bursting with flavor and perfect for any summer occasion.

The raspberry glaze is the perfect balance of sweet and tart, with the balsamic vinegar adding just the right touch of richness.

And that whipped coconut cream? Fluffy, smooth, and the perfect complement to the warm peaches. It’s a dessert that feels indulgent but is made with fresh, wholesome ingredients.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Fresh Peaches - Choose ripe, juicy peaches for grilling. They should be firm but yield slightly when pressed gently.
• Fresh Raspberries - These are used to make the glaze. Look for vibrant, plump raspberries for the best flavor.
• Balsamic Vinegar - Adds a tangy depth to the raspberry glaze. Use high-quality balsamic vinegar for a richer taste.
• Maple Syrup - Sweetens the glaze naturally. Look for 100% pure maple syrup for the best results.
• Coconut Milk - Refrigerate a can overnight to separate the cream from the liquid. Use only the solidified cream for whipping.
• Powdered Sugar - Adds sweetness to the whipped coconut cream and helps it hold its structure.
• Chopped Pistachios (optional) - For a nutty crunch. You can skip these or substitute with other nuts if preferred.
• Toasted Coconut Flakes (optional) - Adds a hint of tropical flavor and crunch to the finished dish.
• Digestive Biscuits, crumbled - Provides a crunchy texture. Crush them finely or leave them chunky, depending on your preference.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Grill - Use a medium-high heat grill to get those perfect charred marks on the peaches.
• Small Saucepan - Ideal for heating and thickening the glaze. Choose one with a non-stick surface for easier cleanup.
• Fine-Mesh Sieve - Needed to strain the raspberry glaze and remove seeds or pulp for a smooth finish.
• Mixing Bowl - Use a medium-sized bowl to whip the coconut cream.
• Hand Mixer or Stand Mixer - Essential for whipping the coconut cream until fluffy. A hand mixer works great if you don’t have a stand mixer.
• Knife - A sharp knife makes it easier to cut the peaches cleanly in half.
• Cutting Board - Use a sturdy one to safely prepare the peaches.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Prepare Peaches

Cut peaches in half and remove pits. Grill cut-side down for 2-3 minutes, then flip and grill for another 2-3 minutes.

Step 2: Make Raspberry Glaze

Simmer raspberries, balsamic vinegar, and maple syrup in a saucepan for 5-7 minutes. Strain to remove seeds and let cool.

Step 3: Whip Coconut Cream

Scoop solidified coconut cream into a bowl. Whip until fluffy, adding powdered sugar gradually.

Step 4: Assemble Dessert

Plate grilled peaches, drizzle with raspberry glaze, and add whipped coconut cream. Sprinkle with pistachios or coconut flakes if desired.

🍽️ Serving

Serve the grilled peaches right away whilst they are still warm for the best flavor!

Drizzle with the raspberry glaze and add a dollop of whipped coconut cream on top. Sprinkle with chopped pistachios or toasted coconut flakes if you like extra crunch.

Pair with a scoop of vegan ice cream for a special treat & enjoy these peaches as a fruity dessert!

🔜 Related Recipes

If you loved these grilled peaches, you’ve got to try my tangy Raspberry Crumble Bars! Or check out these Mango Salsa Lettuce Wraps for another fruity & zesty grill idea!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Grilled Balsamic Peaches

Romy

These Grilled peaches are a juicy, caramelized treat that’s perfect for summer! Paired with a tangy raspberry glaze and fluffy coconut whipped cream, this easy dessert is fresh, fruity and full of flavor. It’s simple to make and a delicious way to enjoy seasonal peaches on your BBQ!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Cooling Time (for the glaze) 10 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Equipment

• 1 Grill
• 1 small saucepan
• 1 fine mesh sieve
• 1 mixing bowl
• 1 Hand Mixer or Stand Mixer
• 1 Knife
• 1 cutting board

Ingredients

  

• 4 fresh peaches

For the Raspberry Glaze:

• 120 g fresh raspberries
• 60 ml balsamic vinegar
• 2 tablespoon maple syrup

For the Coconut Whipped Cream:

• 1 can 400 ml of coconut milk, refrigerated overnight
• 2 tablespoon powdered sugar

Optional Toppings:

• 30 g chopped pistachios
• 1 tablespoon toasted coconut flakes
• Digestive biscuits crumbled

Instructions

 

• Start by washing the peaches and patting them dry. Cut each peach in half and carefully remove the pits. Preheat your grill to medium-high heat. Place the peach halves on the grill with the cut side down. Grill them for 2 to 3 minutes until you see grill marks. Flip the peaches over and grill for another 2 to 3 minutes until they are tender.
• In a small saucepan, combine the fresh raspberries, balsamic vinegar, and maple syrup. Heat the mixture over medium heat until it starts to simmer. Reduce the heat to low and let it simmer for about 5 to 7 minutes. Stir occasionally until the raspberries break down and the glaze thickens. Remove the saucepan from the heat. Strain the glaze through a fine-mesh sieve to remove the seeds and pulp. Set it aside to cool completely.
• Open the refrigerated can of coconut milk. Scoop out the solidified cream into a mixing bowl and leave the liquid behind. Use a hand mixer or stand mixer to whip the cream until it becomes fluffy. Gradually add the powdered sugar and mix until it is fully combined and smooth.
• Place the grilled peaches on a serving plate. Drizzle the raspberry glaze generously over the peaches. Add a dollop of the whipped coconut cream on top of each peach half. Sprinkle with chopped pistachios or toasted coconut flakes for extra texture and flavor, if desired. Serve immediately while the peaches are warm.

Notes

• Serving - Serve the Grilled Peaches warm for the best flavor. Drizzle them with the raspberry glaze and a dollop of coconut whipped cream. Add optional toppings like chopped pistachios, toasted coconut flakes, or crumbled digestive biscuits for extra texture and flavor. Pair with vanilla ice cream for a special treat.
• Storage - Store leftover grilled peaches in an airtight container in the refrigerator for up to 2 days. Keep the whipped coconut cream separate and add it fresh before serving. Avoid reheating the glaze; it’s best served cold.
• Reheating - To reheat, warm the peaches gently on a grill or in a skillet for a few minutes. This helps maintain their texture and caramelization without overcooking them.
• Tips for Success - Make sure to use ripe yet firm peaches for grilling—they should yield slightly when pressed but not be overly soft. Refrigerate the can of coconut milk overnight to ensure the cream solidifies fully for whipping. If the coconut cream splits, refrigerate the can longer or try adding a stabilizer like cornstarch before whipping to achieve a smooth, fluffy texture. For an extra flavor boost, sprinkle ground cinnamon over the peaches before drizzling with the glaze.

Keyword bbq dessert, grilled dessert, grilled peaches, vegan bbq

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