Grilled Peaches with Balsamic and Blue Cheese

5 from 1 vote

Grilled Peaches with Balsamic and Blue Cheese

Sweet, smoky, tangy, and creamy, this stunning grilled dessert comes together in under 20 minutes with just five ingredients. Impressive enough for company, easy enough for a weeknight.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings:

Calories: 173kcal

Cost: $6–$8

Ingredients

3 tablespoons white granulated sugar
¾ cup balsamic vinegar
2 teaspoons freshly ground black pepper
2 large ripe peaches halved and pitted (peel on)
2½ ounces blue cheese crumbled

Instructions

In a small saucepan over medium heat, stir together the sugar, balsamic vinegar, and black pepper.
Simmer, stirring occasionally, until the liquid has reduced by half and is slightly thickened, about 6–8 minutes. It will continue to thicken as it cools. Remove from heat and set aside.
Preheat grill to medium-high heat. Lightly oil the grill grates.
Place peach halves cut-side down on the prepared grill. Cook for about 5 minutes, until the flesh is caramelized and grill marks have formed. Do not move them around. Let them sit.
Flip peaches over. Brush the cut sides generously with balsamic glaze. Cook for another 2 to 3 minutes.
Transfer peach halves to individual serving dishes. Drizzle with remaining glaze and sprinkle with crumbled blue cheese. Serve immediately.

Notes

Scales beautifully. One peach half per person. Double or triple the recipe as needed for a crowd. The glaze comes together quickly, so scaling up is easy.

Ripe peaches are non-negotiable. Look for peaches that yield slightly to gentle pressure and smell fragrant. Underripe peaches won't caramelize properly and will be tough on the grill.

No fresh peaches? Canned peach halves packed in juice (not syrup) can work in a pinch. Pat them very dry before grilling and watch closely. They caramelize faster than fresh.

Cheese swaps. Gorgonzola is milder and creamier if blue cheese feels like too much. Goat cheese is a great option for skeptics. For dairy-free, try toasted walnuts or pecans for that savory contrast.

Glaze tip. The balsamic glaze thickens as it cools. If it gets too thick before you're ready to use it, warm it briefly over low heat and it will loosen right up.

Serving suggestion. These are best served warm, right off the grill. A small scoop of vanilla ice cream alongside wouldn't hurt one bit.

Nutrition