During the summer months, I find myself leaning heavily into fresh local produce and making the most of ingredients while they’re naturally at their peak. These Grilled Peaches, along with my Juicy Jerk Pineapple Bites, Peach Chow, and Applewood Smoke Peach Chow I did with my good friend Chef Marc a few years back, are all on regular rotation in my kitchen this time of year and fit perfectly into my ongoing “In Season” series, where I celebrate ingredients that are local to me and readily available when they taste their absolute best.
Using the intense heat from my wood-burning oven allows for perfect caramelization of the natural sugars in the peaches while still maintaining their tender, juicy texture. What really takes this recipe over the top, however, is the finishing glaze made with maple syrup, brown sugar, orange extract, lemon juice, and sea salt. The sweetness gets balanced beautifully by the acidity of the lemon, while the salt helps heighten the overall roundness of those naturally fruity flavors in a way that really makes everything pop.
As simple as this recipe may seem, once you pull those peaches from the heat and catch that incredible perfume of roasted fruit drifting through the air, you’ll understand exactly why this has become one of my favorite summertime desserts. Definitely not a traditional Caribbean recipe, but very much in line with my philosophy of cooking with beautiful ingredients while they’re perfectly in season.
Ingredient Guide
Peaches Firm ripe peaches hold up beautifully under high heat while releasing natural sugars that caramelize and intensify in flavor.
Oil A high smoke point oil allows the peaches to roast properly without burning while preventing sticking in the hot cast iron pan.
Brown Sugar Helps create the rich finishing glaze while adding deeper caramel sweetness to complement the fruit.
Lemon Juice Adds brightness and acidity which balances the sweetness and helps sharpen the overall flavor profile.
Sea Salt Enhances the natural fruit sugars and helps bring greater depth and roundness to every bite.
Maple Syrup Provides sweetness with subtle complexity and works beautifully with roasted stone fruit.
Orange Extract Adds citrus aroma and a delicate background note that complements the peaches perfectly.
Shopping Made Easy
• Fresh peaches are best sourced during peak summer months when local produce is naturally sweeter and more flavorful.
• Choose peaches that feel ripe but still slightly firm so they can withstand the cooking process.
• Grapeseed oil works wonderfully here, though avocado oil, peanut oil, sunflower oil, or clarified butter are equally good choices.
• Pure maple syrup will always give better flavor than pancake syrup alternatives.
• Orange extract is commonly available in the baking aisle of most grocery stores.
Cooking Notes From The Kitchen
• The hotter your cooking environment, the better the caramelization on the peaches.
• Wood fired ovens deliver incredible high heat, which speeds up the roasting process while intensifying flavor.
• Cast iron is ideal because it retains heat extremely well and helps create beautiful color on the cut surface.
• When flipping the peaches, pay attention to the gorgeous golden edges and the aroma released as the fruit begins roasting.
• As I mentioned in the video, Grand Marnier can be substituted for the orange extract if you prefer an adult version of these glazed grilled peaches.
• A touch of vanilla extract or ground cinnamon can also be added to the glaze for additional warmth and depth.
• Conventional ovens work perfectly fine as well, though finishing time may take a bit longer compared to direct high-heat cooking.
Addictive Summertime Glazed Grilled Peaches
Ingredients
- 2 lbs ripe peaches firm, halved, pits removed
- 2 tablespoons oil high smoke point
- 2 tablespoons brown sugar
- 1/2 lemon juiced
- 1/4 teaspoon sea salt
- 2 tablespoons maple syrup
- 1 tablespoon orange extract
Instructions
- Wash the peaches thoroughly and pat dry with paper towels. Cut them in half, remove the pits, and set aside.
- Heat your cast iron pan inside a wood fired oven or outdoor grill until properly hot. Add the oil and coat the surface evenly. I used grapeseed oil because of its high smoke point, though avocado oil, peanut oil, clarified butter, or sunflower oil all work equally well.
- Carefully remove the hot pan and place the peaches cut side down onto the surface.
- Return the pan to the heat and roast for about four to six minutes.
- Remove the pan (wear thick heta proof gloves)and carefully flip the peaches over to expose the now beautifully golden caramelized edges. At this stage be prepared for the lovely perfume of roasted peaches filling the air.
- In a small bowl whisk together the brown sugar, lemon juice, sea salt, maple syrup, and orange extract until smooth.
- Drizzle or brush the glaze generously over the peaches.
- As I mention in the video, the orange extract can easily be replaced with Grand Marnier and adding a bit of vanilla extract or ground cinnamon works beautifully as well.
- Place the pan back into the oven and continue roasting for another three to five minutes. Keep a close eye on the tops so they do not burn.
- Rotate the pan occasionally to ensure even color and proper caramelization.
- Remove from the heat and serve immediately.
- If using a conventional indoor oven simply set it to 425°F and adjust cooking time accordingly, particularly during the finishing stage where it may take slightly longer than cooking over direct high heat.
- Serve as is or enjoy over vanilla bean ice cream, coconut mango ice cream, or vintage coconut ice cream.