Juicy Grilled Peaches with Bourbon Sauce

Grilled fruit has always been one of those things I thought was fancy restaurant food until I actually tried making it at home. Turns out, it’s way easier than I ever imagined. You literally just cut the fruit in half and put it on the grill. The heat brings out all the natural sweetness and gives you those nice grill marks that make everything look like you really know what you’re doing.

Peaches are perfect for this because they hold up well on the grill and get all soft and caramelized. Add some bourbon sauce and a handful of toasted pecans, and you’ve got yourself a dessert that tastes like you spent hours on it. I like serving this when we have people over in the summer because I can make the sauce ahead of time and just throw the peaches on the grill while we’re finishing dinner.

The best part? You probably have most of these ingredients in your kitchen already. Brown sugar, butter, vanilla—pretty basic stuff. The bourbon is what makes it feel special, but you could honestly leave it out if you want and it would still be good.

What Kind of Peaches Should I Use?

The key to great grilled peaches is finding fruit that’s ripe but still firm enough to hold up on the grill. You want peaches that give slightly when you press them gently, but aren’t so soft that they’ll fall apart when you cut and flip them. Yellow peaches are the classic choice and have that sweet, traditional peach flavor, while white peaches tend to be a bit sweeter and less acidic if you can find them. If your peaches are rock hard, let them sit on the counter for a day or two until they ripen up – you’ll get much better flavor and texture that way.

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 to skip the alcohol, try using apple juice or peach nectar with a splash of vanilla extract. You’ll still get a sweet, flavorful sauce without the booze.
• Ripe peaches: Fresh peaches are best for grilling, but if they’re out of season, you can use nectarines or even firm plums. Just make sure whatever you choose is ripe but still firm enough to hold up on the grill.
• Candied pecans: Regular toasted pecans work great if you don’t have candied ones. You can also swap in walnuts, almonds, or even granola for some crunch.
• Brown sugar: White sugar mixed with a tiny bit of molasses can replace brown sugar, or you can use honey or maple syrup instead. If using liquid sweeteners, reduce the bourbon by a tablespoon or two.
• Whipped cream: Vanilla ice cream, mascarpone, or Greek yogurt all make great toppings if you want something different from whipped cream.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling peaches is using fruit that’s too firm or underripe, which won’t caramelize properly and can taste bland – look for peaches that give slightly when pressed but aren’t mushy.

When making the bourbon sauce, don’t skip browning the butter for the full 5 minutes, as this nutty flavor is what makes the sauce special, and be careful when adding the bourbon since it can flame up when it hits the hot butter.

To prevent your peach halves from sticking to the grill, make sure your grates are clean and well-oiled, and resist the urge to move them around too much – let them sit undisturbed to develop those beautiful grill marks.

Finally, avoid leaving the peaches on the grill too long, as they can turn mushy quickly once heated, so stick to the 2-3 minutes per side and remove them while they still hold their shape.

What to Serve With Grilled Peaches?

Grilled peaches with bourbon sauce are perfect on their own as a dessert, but they’re also amazing served over vanilla ice cream or pound cake. The warm peaches paired with cold ice cream create this incredible contrast that everyone loves, and the bourbon sauce drips down into everything for extra flavor. If you’re serving these at a summer barbecue, they make a great ending after grilled chicken or ribs since you’ve already got the grill going. You can also crumble some extra candied pecans on top or add a sprinkle of cinnamon for a little extra something special.

Storage Instructions

Store: Keep any leftover grilled peaches in an airtight container in the fridge for up to 2 days. The bourbon sauce can be stored separately in a jar or container for about a week. Just give it a good stir before using since it might thicken up a bit in the cold.

Make Ahead: You can make the bourbon sauce up to 3 days in advance and store it in the fridge. When you’re ready to serve, just warm it up gently on the stove. The peaches are best grilled fresh, but you can slice them ahead of time and keep them in the fridge for a few hours.

Serve: If you have leftover peaches, let them come to room temperature or warm them up in a skillet for a minute or two. Heat the bourbon sauce on low until it’s pourable again, then drizzle it over the peaches and top with fresh whipped cream and pecans.

Estimated Nutrition

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

• Calories: 950-1050
• Protein: 4-6 g
• Fat: 32-36 g
• Carbohydrates: 165-175 g

Ingredients

For the bourbon sauce:

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

For the peaches:

• 4 to 6 ripe peaches (halved and pitted)

For the garnish:

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

Step 1: Prepare Peaches and Set Up the Grill

• 4 to 6 ripe peaches

While the grill is heating, halve your ripe peaches and remove the pits—look for peaches that yield slightly to pressure but aren’t mushy.

Pat the cut sides dry with a paper towel; this helps them develop a better sear on the grill.

Heat your grill to medium-high heat (around 375-400°F) and let it preheat for about 5 minutes while you prepare the sauce in the next step.

Step 2: Build the Bourbon Sauce Base

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

In a small saucepan over medium heat, melt the butter and let it brown for about 5 minutes, swirling occasionally—you’ll notice it turn a deep golden color with a nutty aroma.

Remove from heat and carefully add the bourbon, which will steam slightly.

Return to medium-high heat and add the brown sugar, stirring constantly until it dissolves and the mixture comes to a boil.

Let it bubble for 5 minutes to thicken slightly and allow the bourbon’s harsh alcohol notes to cook off, leaving behind its rich flavor.

Stir in the vanilla extract and sea salt, then remove from heat.

I like to taste a tiny drop to ensure the bourbon has mellowed—if it still tastes too sharp, let it simmer for another minute or two.

Step 3: Glaze and Grill the Peaches

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

Quickly dip the cut side of each peach half into the warm bourbon sauce from Step 2 for about 30-60 seconds, allowing the fruit to absorb some of the caramel flavor.

Place the peaches cut-side down on the hot grill and let them cook for 2-3 minutes without moving them—this creates beautiful caramelized grill marks and concentrates the peach’s natural sugars.

Flip and grill the skin side for another 2-3 minutes until the fruit is tender but still holds its shape.

I find that peaches release a fragrant, sweet aroma when they’re perfectly done, which is a better indicator than strict timing since peach sizes vary.

Step 4: Finish and Serve

• grilled peaches from Step 3
• remaining bourbon sauce from Step 2
• 1 cup whipped cream
• 1/3 cup toasted pecans

Arrange the warm grilled peaches on a serving plate or individual plates.

Drizzle generously with the remaining bourbon sauce from Step 2, dollop with whipped cream, and scatter the chopped toasted pecans over the top.

Serve immediately while the peaches are still warm and the contrast with the cold cream is most striking.

Juicy Grilled Peaches with Bourbon Sauce

Delicious Juicy 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 4 servings

Calories 1000 kcal

Ingredients

  

For the bourbon sauce

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

For the peaches

• 4 to 6 ripe peaches (halved and pitted)

For the garnish

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

Instructions

 

• While the grill is heating, halve your ripe peaches and remove the pits—look for peaches that yield slightly to pressure but aren't mushy. Pat the cut sides dry with a paper towel; this helps them develop a better sear on the grill. Heat your grill to medium-high heat (around 375-400°F) and let it preheat for about 5 minutes while you prepare the sauce in the next step.
• In a small saucepan over medium heat, melt the butter and let it brown for about 5 minutes, swirling occasionally—you'll notice it turn a deep golden color with a nutty aroma. Remove from heat and carefully add the bourbon, which will steam slightly. Return to medium-high heat and add the brown sugar, stirring constantly until it dissolves and the mixture comes to a boil. Let it bubble for 5 minutes to thicken slightly and allow the bourbon's harsh alcohol notes to cook off, leaving behind its rich flavor. Stir in the vanilla extract and sea salt, then remove from heat. I like to taste a tiny drop to ensure the bourbon has mellowed—if it still tastes too sharp, let it simmer for another minute or two.
• Quickly dip the cut side of each peach half into the warm bourbon sauce from Step 2 for about 30-60 seconds, allowing the fruit to absorb some of the caramel flavor. Place the peaches cut-side down on the hot grill and let them cook for 2-3 minutes without moving them—this creates beautiful caramelized grill marks and concentrates the peach's natural sugars. Flip and grill the skin side for another 2-3 minutes until the fruit is tender but still holds its shape. I find that peaches release a fragrant, sweet aroma when they're perfectly done, which is a better indicator than strict timing since peach sizes vary.
• Arrange the warm grilled peaches on a serving plate or individual plates. Drizzle generously with the remaining bourbon sauce from Step 2, dollop with whipped cream, and scatter the chopped toasted pecans over the top. Serve immediately while the peaches are still warm and the contrast with the cold cream is most striking.