Buying fruit at the grocery store is a gamble, and one that is difficult to win. Stone fruits in particular are tough — they have to travel so far that they are picked way to early, leading to fruit that doesn’t ripen well, and tastes terrible.
So when I unexpectedly happened by a farmer’s market last week and got a hold of some tree-ripened peaches, I was ecstatic.
Now, these are peaches that are perfectly fragrant, perfectly juicy, and delicious as is. But that doesn’t mean you can’t embellish them a bit to make them even more delectable, which is what I did with this recipe, if you can really call it a recipe.
I’m a big fan of salty and sweet, and peaches are delicious with caramel, so this turned out to be the perfect summer time dessert. If you’ve never grilled fruit before, you’re in for a treat — the high heat softens and caramelizes the sugars, turning an already succulent peach into something even more indulgent if that’s even possible.
I brushed the peaches with some avocado oil and used some caramel sauce I had in the fridge from my favorite ice cream shop to drizzle afterwards. Use whatever you have or like — of make your own if you have a favorite recipe. Some crunchy Colima Sea Salt finishes it off nicely.
If you’re looking for an impressive dessert for an end of summer barbecue, try this. It could not be easier, or more delicious.
Download this recipe in easy to print PDF format: Salted Caramel Grilled Peaches
- Preheat a gas or charcoal grill to medium high heat. Cut the peaches in half and remove the pits.
- Brush the halves lightly with the avocado oil and lay on the grill. Grill for 4-5 minutes, carefully flip and grill for another minute or two until softened.
- Transfer the peaches to a plate, drizzle with the caramel sauce and sprinkle lightly with the sea salt. Serve warm.