Grilled Peaches, With a Balsamic Orange Glaze

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Total Time
15 mins
10 mins

This makes a great dessert following a grilled steak or chicken breasts.

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  • 4 peaches or 4 nectarines
  • 14 cup balsamic vinegar
  • 12 cup orange juice
  • 1 sprig fresh rosemary
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon schnapps (optional)


  1. Preheat your grill to high.
  2. Cut the peaches or nectarines in half, and remove the pit.
  3. In a small saucepan, combine the vinegar, orange juice, rosemary, sugar, and schnapps.
  4. Bring to a boil, and then turn the heat down and simmer for about 10 minutes.
  5. Place the peaches or nectarines, cut side down on the grill.
  6. Cook the peaches or nectarines for 5 minutes.
  7. Turn them over, and brush the cut side with the vinegar and orange juice.
  8. Cook for another 5 minutes.
  9. Remove from the grill.
  10. If you are using peaches, slip the skins off.
  11. Drizzle the peaches or nectarines with the remaining glaze, and serve hot.