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  • 4 to 5 peaches, halved and pitted
  • oil or non-stick spray for grill
  • 5 TBLS butter, salted
  • 2 TBLS apricot jam
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • pinch of ground nutmeg
  • pinch of allspice
  • vanilla ice cream
  • 1/2 C crushed granola for topping
  • 2 to 3 torn basil leaves, optional
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So, I have a confession to make. Peach fuzz and me do not get along very well. If peaches are on my grocery list (only because my Hubby loves them), it’s a huge production for me. Quite often, I will have someone who is working in the produce aisle pick and bag them for me. True statement. If I have to go it alone, one bag for the peaches, and one for my hand. It’s a texture thing. However, as I was scrolling through Instagram the other day, I came across one of my favorite recipe creators, Half-Baked Harvest. She posted a gorgeous picture of her Browned Butter Grilled Peaches. I just knew I had to make them. As a result, this recipe for Grilled Peaches with Apricot Jam was born, with total inspiration by her post.

Want to know the best part of this recipe? It’s super quick to prepare. Perfect for those nights you are craving something sweet, and just do not want to take the time to bake! Plan on at least one whole peach per person. This is a great way to enjoy peaches while they are in peak season. Chose peaches that are ripe, but not too soft. You need a bit of firmness to the peach in order to withstand grilling.

six grilled peaches on a marble board with ice cream on top


Start by making the browned butter. In a shallow pan, add the salted butter and allow to brown on medium heat. Do NOT burn. I would focus on nothing else until the butter has browned. As soon as you smell the nutty aroma from the butter, remove from heat. Pour into a small bowl.

Heat up your grill, or grill pan to medium-high. I used a grill pan like this one from Lodge. It worked beautifully.

Into the bowl with the browned butter, add in the apricot jam (honey was used in the original recipe), vanilla extract, nutmeg and allspice. Whisk to combine. Set aside.

browned butter for grilled peaches in a white bowl


Be sure that the peaches are cut in half, and pitted. Clean out just a touch of the inner flesh. Just enough to house the apricot jam browned butter and a big scoop of French vanilla ice cream.

three peaches halved and pitted

Brush or spray the grill or grill pan with oil or non-stick spray. Place the peaches, skin side down, and grill for about two to three minutes. Flip. Allow the flesh side to gather those perfect grill marks. This should only take another two minutes.

As the peaches are grilling, place your favorite granola (I used Nature’s Valley Oats & Honey) into a storage bag. Crush with a rolling pin. Set aside.


Remove grilled peach halves from grill and place onto a platter (flesh side up). Spoon a bit of the apricot jam browned butter into the well of each peach half.

Have extra apricot jam browned butter? Store in fridge for up to a week. Believe me, you and your family will be longing to enjoy these beauties again, any night of the week.

Top each grilled peach half with a generous scoop of Breyer’s French Vanilla Ice Cream. Sprinkle each with the crushed granola. Garnish with the torn basil leaves. Serve these fabulous Grilled Peaches with Apricot Jam Browned Butter immediately. ENJOY!

This recipe is perfect for dessert, as they were the most beautiful compliment to my Linguine with Red Clam Sauce. They would be equally as fabulous on your brunch menu. Pair with my Asparagus Gruyere Quiche, or for a touch of elegance, my Soft Boiled Eggs with Salmon Toast Points.

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