Grilled Balsamic Peaches
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!
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.