It’s Labor Day today and I hope you all are having a great long weekend! Yesterday, I was thinking about what I could make today that would be easy and somewhat of a hassle-free dessert. I immediately thought “GRILLED PEACHES! DUH!” I honestly had never been the type of person to grill fruit (I used a Lodge grill pan), but wow was I missing out! I didn’t want to make just plain grilled peaches so I got a little “fancy” and brushed the peaches with vanilla bean ghee and local honey, topped them with some cinnamon, coconut whipped cream, toasted pecan pieces, and more local honey. The heat from the grilled peaches melts the cold coconut whipped cream and OMG. SO GOOD YOU GUYS! This would also be really good topped with ice cream instead of the coconut whipped cream!
Honestly, this dessert is so simple to make. You probably have all these ingredients on hand! If you don’t have vanilla bean ghee, you can totally swap it out for regular unsalted ghee or even butter if you tolerate dairy. If you want this dessert to be put together even quicker, go ahead and make the coconut whipped cream ahead of time and just store it in the fridge until you’re ready to use it. Make sure that the can has been refrigerated for a couple of hours so that the cream separates from the water. I used a can of coconut cream, but you can probably get away with scooping the cream out of two coconut milk cans. Keep in mind that I did have a bunch of coconut whipped cream leftover (the best!), so you may be able to get away with using just the cream from one can coconut milk. If you tolerate dairy, you can just use whipped cream!
I decided to top the grilled peaches with some toasted pecans and a drizzle of local honey. I just measured out one cup of pecans, toasted them in a dry pan for a couple of minutes, and chopped them into pieces. Of course, I had a bunch of toasted pecans leftover but that is always a good thing because they make for a devine snack! I know they sell pecan pieces at some places, so if you want to make it even easier just buy those pecan pieces and toast them in a dry pan. If you give this recipe a try, let me know what you think!
- 3 peaches (make sure they’re not too hard and not too soft), halved and pitted
- 1 13.6 oz. can coconut cream, chilled
- 1/4 tsp vanilla extract
- 2 tsp honey, seperated
- 1 tbsp vanilla bean ghee
- 1/4 cup toasted pecan pieces
- Sprinkle of cinnamon
Coconut Whipped Cream
- Remove the coconut cream from the fridge, open the can, and scoop out the coconut cream into a chilled bowl.
- Whip the coconut cream with a whisk or a hand mixer (on a low speed).
- Once soft or stiff peaks have formed (whatever you prefer), add in the vanilla extract and 1 tsp of honey.
- Mix together until well incorporated and place in the fridge to chill until ready to use.
*You can make this ahead of time if you’d like.
- Heat grill or grill pan to medium heat.
- While the pan is heating, place the vanilla bean ghee and 1 tsp honey into a small bowl and heat it up in the microwave until ghee is melted (you can also melt this in a small pot). Whisk or stir the mixture together.
- Once the pan is heated, coat the grill with some avocado oil.
- Brush the cut side of the peach with the ghee and honey mixture and place cut side down on the grill.
- Sear for about 1 to 2 minute per side. If you want the crosshatch look, rotate the peach and sear for another 1 to 2 minutes.
- Before flipping the peach, brush some more of the ghee and honey mixture onto the other side.
- Flip the peach and let sear for 1 to 2 minutes.
- Remove the peach, place cut side up onto a plate, and sprinkle immediately with some cinnamon.
- Repeat this entire process with each peach. You can do multiple peaches at a time, but be sure to keep an eye on them because they can burn easily if left on for too long.
- When they’re done, you can top them with whatever you’d like! The options for toppings are endless! Here, I topped them with some toasted pecan pieces, coconut whipped cream, and a lovely drizzle of delicious local honey.