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Grilled Sweet and Sour Peaches


This recipe adapts easily for use with any stone fruit, just ensure that you can easily remove the pits and leave behind nice little cavities (rather than a shredded mess). 
Sweet and sour fruit can be served warm, hot or cold as a side to grilled meat or seafood, or as a summery dessert under a small scoop of vanilla/mascarpone ice cream.  Perfect for picnics and vegetarian menus. Gluten-free.
Bonus:  Easy make-ahead party dish, alongside make-ahead marinated grilled vegetables.

  • 4 ripe, medium-size freestone peaches
  • 2 tablespoons red or white balsamic vinegar
  • 2 tablespoons drak brown sugar

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Cut peaches in half, using the natural cleft (indent) as a guideline.   Twist gently and remove the pits.   Set peach halves cut-side up and brush exposed flesh with balsamic.   Sprinkle evenly with brown sugar and leave to rest for 5 minutes or so until the sugar dissolves, creating a sweet and sour syrup.

Gently shake the balsamic syrup off the peach halves and into a small bowl. Reserve, setting peaches aside.

Grill peach halves cut side down over a hot but low-flame grill for 3-5 minutes, or until the flesh softens slightly and you can see beautiful grill marks.  Turn peach halves over and brush the syrup over the cut side, letting it pool in the cavities during the final few minutes of grilling. Serve immediately or at room temperature - one-half peach per person as an accompaniment or two halves as a side.  Children will almost always ask for (and devour) two halves, so plan ahead.

Roll-over item:  Left-over grilled fruit can be refrigerated and then chopped the next day, to add to salsa, chicken salad, grilled vegetables, etc, then rolled-up into a wrap on any kind.   Also mouth-wateringly delicious when sliced and added to grilled beef or chicken burgers.

Submitted by:

C@H Kitchen