Grilled Peaches, With a Balsamic Orange Glaze

READY IN: 25mins
Recipe by Tim Sousa

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

Top Review by Linda B

These grilled peaches are fabulous. I did omit the rosemary (we just do not like the flavor) and used a pinch of ground cinnamon (did not have the schnapps). I cooked exactly as directions indicated. I served this as a dessert after grilled steak, grilled parmesan potatoes, grilled corn on the cob, and grilled tomatoes. My husband did all the work! Since we love peaches, I will be making this again soon.

Ingredients Nutrition

  • 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a