Grilled CO Peaches with Honey-Balsamic Glaze

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  • ½ c. plus 2 T. honey
  • ¼ c. balsamic vinegar
  • ½ t. vanilla
  • 1 8 oz. container crème fraiche or sour cream
  • 6 firm but ripe peaches, halved or quartered
  • Prep time: 10 minutes
  • Cook time: 5-10 minutes
  • Servings: 6
  • Difficulty: easy


Whisk ½ c. honey, vinegar, and vanilla in a small bowl.

Mix remaining 2 T. honey and the crème fraiche or sour cream together in another small bowl.

Prepare barbeque, medium high. Brush peaches with ½ of glaze. Grill until heated through, turning occasionally, about 4 minutes.

Divide into serving portions and top with crème fraiche and drizzle with remaining glaze.
Editor’s note: I usually marinate the peaches in the glaze and prepare them earlier in the day. You can also use nectarines.

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