Grilled Peaches with Honey and Black Pepper

These grilled peaches with honey and black pepper are an easy summer dessert that caramelizes the natural sweetness of stone fruits and turns them tender and soft and juxtaposes all that with the warmth of freshly ground black pepper.

Grilled peaches with honey and black pepper scattered on a piece of parchment paper.

Too sweltering to bake pie? Want to switch it up from plain peaches? Need to heighten the flavor of not-quite-perfectly-ripe stone fruit? Enter the heat of the grill. It coaxes the sugars to caramelize and the fruit to soften and lends an almost otherworldly effect to even the most luscious of stone fruits.–Renee Schettler

Grilled Peaches with Honey and Black Pepper

  • Quick Glance
  • Quick Glance
  • 10 M
  • 15 M
  • Serves 4
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Prepare a grill for direct-heat cooking over medium-high heat. Oil the grill grate.

Tester tip: Take some extra time to make sure the surface of your grill is very clean. Nothing ruins grilled fruit faster than bits of last night’s salmon stuck to it.

In a small bowl, combine the honey, a pinch of salt, and pepper.

Brush the peach halves with oil and place them on the grill rack, cut-side down. Close the lid and cook until the peaches just begin to soften, 3 to 4 minutes.

Turn the peaches and brush with the honey mixture. Cook until tender but not falling apart, 3 to 4 minutes more.

Serve right away, accompanied by a dollop of yogurt, cream, or ice cream, if desired.

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Recipe Testers' Reviews

This was a great summer dessert. I’ve never thought to use salt and pepper coupled with honey on grilled fruit. Honey, yes. But not the salt and pepper. I used coarse Hawaiian Sea Salt and the little pops of crunch with the salty punch was amazing.

I used yellow peaches, they were a bit under ripe but the flavor was good and grilling them softened them up. The timing was right on for the fruit, any longer and I think they would have ended up on the mushy side. I used all the honey, some of it was pooling in the well formed by the peach pit. We ate them with vanilla ice cream.

This recipe was super easy to prepare. I had some of the best Fay Alberta peaches from a local orchard that I’ve ever tasted. I wasn't quite sure I wanted to sacrifice them to a recipe experiment, but boy, I’m sure glad I did. They were outstanding. I served them with frozen vanilla yogurt, which took them over the top. We had 2 other and the 4 of us had no trouble polishing off 4 peaches. We loved the slightly smokey flavor and the sweetness from the honey, and then the surprise spicy kick from the pepper.

We grilled the peaches on a gas grill (medium) for 4 minutes flesh side down and 3 minutes flesh side up which seemed perfect. They were soft but not mushy. It’s very important to have a really clean grill, otherwise your peaches might taste like last night's hamburgers. I used really fresh ground pepper from Penzeys. Actually think I might have added maybe an additional 1/4 teaspoon for a bit more spice.

Served 4 because no one would be happy with just half a peach!


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