This recipe for grilled peaches makes for a quick, yet rather impressive breakfast meal. And I say breakfast, but I could eat these all day.

Warm, tender peach halves get a dollop of creamy ricotta and a drizzle of thick maple balsamic reduction. You only need four ingredients, a grill or a skillet, and about 20 minutes.

The Best Balsamic Grilled Peaches (With Ricotta and Maple)

The good thing about this is that you don’t always need the juiciest and sweetest peaches. I actually prefer the firmer ones because they soften up as you cook them. Start by grilling some yellow peaches. If you don’t have a grill, you can always use a skillet over medium-low heat and cook the peaches for 10 minutes or so.

While the peaches cook, make the sauce. This maple balsamic reduction may sound fancy-schmancy but it’s the easiest thing you’ll ever cook. And a great recipe to have up your sleeve. You can put this on everything, not just on grilled balsamic peaches.

Throw a dollop of ricotta on top of the grilled peaches and drizzle with the maple balsamic vinegar reduction and you will wow your guests and most likely yourself as well!

For an even bigger wow factor, make the ricotta from scratch. You can make it a couple days ahead. There’s nothing quite like homemade ricotta. The flavor is unlike anything you will find packaged at a store and the best part is, you can even make it low fat, which means less calories and less guilt.

Why You’ll Love These Grilled Peaches with Balsamic Vinegar

Only four ingredients. Peaches, ricotta, maple syrup and balsamic vinegar.
Impressive but easy. The reduction simmers on its own while the peaches grill.
Breakfast or dessert. Sweet, tangy and creamy, they work any time of day.
No grill needed. A skillet on the stove works just as well.

Ingredients You’ll Need

Here is what goes into these grilled peaches with balsamic and why each one matters. Exact amounts are in the recipe card below.

Yellow peaches: Three peaches make six halves. Firmer peaches are actually the better pick here, because they hold their shape on the grill and soften as they cook. Very ripe, soft peaches can turn mushy and fall apart. Freestone peaches are easiest, since the pit pulls away cleanly when you cut them in half.
Ricotta: Homemade or store-bought. One tablespoon goes in the middle of each warm peach half, where it softens slightly and adds a cool, creamy contrast to the sweet fruit. Whole milk ricotta is the creamiest, and homemade ricotta can be made low fat. Look for a ricotta that is thick, not watery. If yours looks loose, let it drain in a fine mesh strainer for a few minutes so it holds its shape on the warm peach.
Maple syrup: Use pure maple syrup, not pancake syrup. As it simmers with the vinegar it thickens into a glossy glaze and balances the tang of the balsamic. Pancake syrup is mostly corn syrup and flavoring and will not reduce the same way.
Balsamic vinegar: Gives the sauce its rich, tangy depth. Any regular balsamic works because simmering concentrates and mellows it. An aged balsamic is already thick and sweet, so it needs less time on the stove.
Mint or basil leaves (optional): A few fresh leaves on top add color and a bright, fresh finish against the sweet glaze. Mint leans sweet and cool, basil leans peppery.
Other fruits (optional): Serve the peaches alongside fresh berries or other fruit for a fuller breakfast plate. A mix of colors makes the platter look as impressive as it tastes when you serve it to guests.

How to Make Grilled Peaches Balsamic

Heat the grill. Heat a grill over medium high heat. Clean the grates well and brush them lightly with oil so the peaches don’t stick. Medium high heat gives the peaches good grill marks before they turn soft.
Prep the peaches. Cut the peaches in half and remove the pits. Leave the skins on, since they help the halves hold their shape. If a pit clings to the flesh, twist the two halves in opposite directions and pry it out with a spoon.
Grill the peaches. Place the peaches flesh side down on the grill and cook for about 10 minutes. They are ready when they have dark grill marks and the flesh feels soft when pressed but still holds its shape.
Make the maple balsamic reduction. While the peaches cook, add the balsamic vinegar and maple syrup to a small saucepan over medium high heat and bring to a boil. Turn the heat down to medium low and let it simmer for about 10 minutes, until reduced and thick. It should coat the back of a spoon and bubble slowly.
Add the ricotta. Lay the peaches open side up on a plate and dollop a tablespoon of ricotta in the middle of each one, right where the pit was.
Drizzle and serve. Drizzle the warm maple balsamic reduction over the top. Serve with other fruits and garnish with mint or basil leaves. Serve them right away while the peaches are still warm and the ricotta is just starting to soften.

Tip: No grill? Cook the cut peaches flesh side down in a skillet over low to medium heat for about 10 minutes. If they burn a little, just slice that part off to reveal a wonderfully tender, perfectly cooked peach.

Ways to Customize Balsamic Peaches

Make it savory. Reduce the amount of maple syrup, up the balsamic, and drizzle the sauce over crusty bread topped with roasted vegetables.
Change the herbs. Use fresh mint for a cooler flavor or basil for a peppery one.
Swap the fruit. Nectarines or plums grill the same way as peaches.

Grilled Peaches Balsamic FAQs

Can I make grilled peaches without a grill? Yes. Cook them flesh side down in a skillet over low to medium heat for about 10 minutes.
What kind of peaches are best for grilling? Firmer yellow peaches. They soften as they cook, so you don’t need the juiciest, sweetest ones.
How do I know the reduction is ready? After about 10 minutes of simmering it should be reduced, thick and syrupy. It thickens a little more as it cools, so take it off the heat when it is still pourable. If it gets too thick, stir in a teaspoon of warm water.
Can I make the balsamic reduction ahead? Yes. Cool it, store it in a covered jar in the refrigerator, and warm it gently before drizzling.
Can I make the ricotta ahead? Yes. Homemade ricotta can be made a couple days ahead and kept in the refrigerator.
Are grilled peaches a breakfast or a dessert? Both. With ricotta and fruit they make an impressive breakfast, and they are just as good after dinner on a warm summer night.
Can I use low fat ricotta? Yes. Store-bought part skim ricotta works, and homemade ricotta can be made low fat, which means less calories.
How do I store leftovers? Refrigerate leftover peaches in an airtight container for 3 to 4 days. Store the sauce separately so the peaches don’t get soggy.

Grilled Peaches with Balsamic Vinegar Reduction

Camila

Grilled peaches balsamic are warm peach halves topped with ricotta and a simple maple balsamic reduction. With only four ingredients they make a quick but impressive breakfast or dessert, on the grill or in a skillet.

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Ingredients

Grilled Peaches

3 yellow peaches
6 tablespoons ricotta (homemade or store-bought)
½ cup maple syrup
3 tablespoons balsamic vinegar

Instructions

Grilled Peaches Instructions

Heat a grill over medium high heat. Cut peaches in half, remove seeds and grill peaches, flesh side down, for about 10 minutes.
For the maple balsamic reduction, bring vinegar and maple syrup to a boil in a small saucepan over medium high heat. Once it reaches a boil, turn the heat down to medium low and let the sauce simmer for about 10 minutes, until reduced and thick.
Lay peaches with open side facing up, dollop a tablespoon of ricotta in the middle. Drizzle with the maple balsamic reduction. Serve with other fruits and garnish with mint or basil leaves.

Notes

If you don't have a grill, you can cook the peaches in a skillet on your stove-top. Place the cut peaches flesh side down and cook at low-medium heat for about 10 minutes. The peaches might burn a little, but you can slice that part off revealing a wonderfully tender and perfectly cooked peach.

Made these grilled peaches? Leave a star rating in the recipe card and share how you served them in the comments below. Your feedback helps other cooks.

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This recipe was shared by Camila.