Irresistible Grilled Peaches with Bourbon Sauce

If you ask me, grilled fruit is one of summer’s best-kept secrets.

These grilled peaches get a boozy, buttery sauce that takes them from simple to special. The bourbon and brown sugar create a rich caramel-like glaze that soaks into the warm fruit.

Throw the peach halves on a hot grill until they get those nice char marks, then drizzle with the sauce. Toasted pecans add crunch, and a dollop of whipped cream pulls everything together.

It’s an easy dessert that feels fancy but comes together in about twenty minutes, perfect for backyard cookouts or weeknight treats.

What Kind of Peaches Should I Use?

For grilling, you’ll want peaches that are ripe but still firm enough to hold their shape on the grill. If your peaches are too soft, they’ll turn mushy and fall apart when you flip them. Look for peaches that give just slightly when you press them gently – they should smell sweet and fragrant at the stem end. Yellow peaches and white peaches both work great for this recipe, though yellow peaches tend to have a slightly more robust flavor that stands up well to the bourbon sauce. If peaches aren’t in season, you can also use nectarines, which grill beautifully and don’t require peeling.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Bourbon: If you don’t have bourbon or prefer not to use alcohol, try using apple juice or peach nectar with a splash of vanilla extract. You’ll still get a sweet, rich sauce without the booze.
• Salted butter: Unsalted butter works fine here – just add a small pinch of salt to the sauce to balance the sweetness.
• Brown sugar: You can use white sugar mixed with a teaspoon of molasses, or try maple syrup for a different flavor profile. If using syrup, reduce the amount to about 1/3 cup since it’s more liquid.
• Candied pecans: Regular toasted pecans, walnuts, or almonds work great. You can also skip the nuts entirely or use granola for some crunch.
• Ripe peaches: This one’s important – you really need peaches for this recipe. However, if they’re out of season, nectarines are your best bet as they grill similarly and have a comparable flavor.
• Whipped cream: Vanilla ice cream or Greek yogurt make excellent alternatives if you want something different for topping.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling peaches is using fruit that’s either too firm or too soft – you want peaches that give slightly when pressed but still hold their shape, as rock-hard peaches won’t caramelize properly and overripe ones will turn to mush on the grill.

When making the bourbon sauce, be extra careful when adding the bourbon to the hot butter since it can flame up, so remove the pot from the heat first and add it slowly while stirring.

Make sure your grill grates are clean and well-oiled before placing the peaches down, otherwise the sugary fruit will stick like crazy and you’ll lose all those beautiful grill marks when you try to flip them.

Finally, resist the urge to move the peaches around once they’re on the grill – let them sit undisturbed for the full 2-3 minutes to develop a nice caramelized crust before flipping.

What to Serve With Grilled Peaches?

These grilled peaches are perfect on their own as a dessert, but they’re also amazing served over vanilla ice cream instead of whipped cream – the cold ice cream melting into the warm bourbon sauce is incredible. I love serving them alongside pound cake or angel food cake, which soaks up all that buttery, boozy goodness. If you’re making these for a summer cookout, they pair really well after grilled chicken or pork chops since the sweetness balances out savory main dishes. You can also chop them up and spoon them over Greek yogurt for a fancy breakfast or brunch option.

Storage Instructions

Store: You can keep leftover grilled peaches in an airtight container in the fridge for up to 3 days. The bourbon sauce stores separately in a jar or container for about a week, so you can make it ahead if you’re planning a dinner party.

Make Ahead: The bourbon sauce is actually great to make a day or two in advance. Just store it in the fridge and gently warm it up on the stove before serving. The peaches are best grilled fresh, but you can slice them earlier in the day and keep them covered until you’re ready to grill.

Serve: If you have leftover peaches, let them come to room temperature or warm them gently in a skillet for a minute or two. The sauce can be reheated on low heat on the stovetop, stirring occasionally until it’s warm and pourable again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 4-6 g
• Fat: 35-45 g
• Carbohydrates: 125-145 g

Ingredients

For the sauce:

• 1/3 cup butter (unsalted)
• 1/4 cup bourbon
• 1/2 cup brown sugar (packed tightly)
• 1/2 teaspoon vanilla extract
• 1 pinch flaky sea salt

For the peaches:

• 5 peaches (halved and pitted, slightly firm)

For the garnish:

• 1/3 cup pecans (toasted and chopped)
• whipped cream (as needed)

Step 1: Prepare the Mise en Place and Toast the Pecans

• 1/3 cup pecans
• 5 peaches

While you wait for the grill to heat, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden.

Set aside on a plate.

Halve and pit your peaches, keeping them slightly firm—they should hold their shape on the grill.

Have all your ingredients measured and ready: butter, bourbon, brown sugar, vanilla, and sea salt.

Step 2: Build the Bourbon Sauce

• 1/3 cup butter
• 1/4 cup bourbon
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 pinch flaky sea salt

Melt the butter in a small saucepan over medium heat, then let it continue cooking for 3-4 minutes until it turns golden brown and smells nutty—this browning adds incredible depth to your sauce.

Remove from heat immediately and carefully pour in the bourbon (it may bubble slightly).

Stir in the brown sugar until fully dissolved, then return to medium-high heat and bring to a gentle boil.

Let it bubble for 4-5 minutes to reduce slightly and allow the bourbon’s harsh alcohol notes to cook off.

Remove from heat, stir in the vanilla extract and pinch of flaky sea salt, then set aside to cool slightly.

I find that letting the sauce cool for a minute or two makes it thick enough to coat the peaches without dripping off immediately on the grill.

Step 3: Heat the Grill and Prepare for Grilling

Preheat your grill to medium-high heat (around 400°F if using a gas grill).

Once hot, lightly oil the grill grates to prevent sticking.

Have a pastry brush or small spoon ready for dipping the peaches into the sauce from Step 2.

Step 4: Coat and Grill the Peaches

• 5 peaches from Step 1
• bourbon sauce from Step 2

Working quickly, dip the cut side of each peach half into the bourbon sauce from Step 2, letting excess sauce drip back into the bowl—you want a light to medium coating.

Place the peaches cut-side down on the hot grill and cook for 2-3 minutes until you see deep caramelized grill marks.

Flip carefully and grill the skin side for another 1-2 minutes just to warm through.

The peaches should be tender but still hold their shape.

I like to pull them off when the cut sides have that beautiful dark caramelization—it adds sweetness and complexity to each bite.

Step 5: Plate and Serve

• grilled peaches from Step 4
• bourbon sauce from Step 2
• toasted pecans from Step 1
• whipped cream

Arrange the grilled peaches on serving plates cut-side up.

Drizzle with the remaining bourbon sauce from Step 2, top with a generous dollop of whipped cream, and finish with the toasted pecans from Step 1.

Serve immediately while the peaches are still warm.

Irresistible Grilled Peaches with Bourbon Sauce

Delicious Irresistible Grilled Peaches with Bourbon Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 5 servings

Calories 875 kcal

Ingredients

  

For the sauce

• 1/3 cup butter (unsalted)
• 1/4 cup bourbon
• 1/2 cup brown sugar (packed tightly)
• 1/2 teaspoon vanilla extract
• 1 pinch flaky sea salt

For the peaches

• 5 peaches (halved and pitted, slightly firm)

For the garnish

• 1/3 cup pecans (toasted and chopped)
• whipped cream (as needed)

Instructions

 

• While you wait for the grill to heat, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Set aside on a plate. Halve and pit your peaches, keeping them slightly firm—they should hold their shape on the grill. Have all your ingredients measured and ready: butter, bourbon, brown sugar, vanilla, and sea salt.
• Melt the butter in a small saucepan over medium heat, then let it continue cooking for 3-4 minutes until it turns golden brown and smells nutty—this browning adds incredible depth to your sauce. Remove from heat immediately and carefully pour in the bourbon (it may bubble slightly). Stir in the brown sugar until fully dissolved, then return to medium-high heat and bring to a gentle boil. Let it bubble for 4-5 minutes to reduce slightly and allow the bourbon's harsh alcohol notes to cook off. Remove from heat, stir in the vanilla extract and pinch of flaky sea salt, then set aside to cool slightly. I find that letting the sauce cool for a minute or two makes it thick enough to coat the peaches without dripping off immediately on the grill.
• Preheat your grill to medium-high heat (around 400°F if using a gas grill). Once hot, lightly oil the grill grates to prevent sticking. Have a pastry brush or small spoon ready for dipping the peaches into the sauce from Step 2.
• Working quickly, dip the cut side of each peach half into the bourbon sauce from Step 2, letting excess sauce drip back into the bowl—you want a light to medium coating. Place the peaches cut-side down on the hot grill and cook for 2-3 minutes until you see deep caramelized grill marks. Flip carefully and grill the skin side for another 1-2 minutes just to warm through. The peaches should be tender but still hold their shape. I like to pull them off when the cut sides have that beautiful dark caramelization—it adds sweetness and complexity to each bite.
• Arrange the grilled peaches on serving plates cut-side up. Drizzle with the remaining bourbon sauce from Step 2, top with a generous dollop of whipped cream, and finish with the toasted pecans from Step 1. Serve immediately while the peaches are still warm.