New This Month

Grilled Vanilla Peaches


Enhancing the flavor of farm-stand summer peaches requires little effort. Vanilla and brown sugar cook in the peaches' natural juices inside a foil packet, forming a fragrant glaze to coat the soft, warm fruit. Simply top with scoops of vanilla ice cream.

  • Servings: 8

Source: Martha Stewart Living, August 2009


  • 8 freestone peaches
  • 1 lemon
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons packed light-brown sugar
  • 2 teaspoons water
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon coarse salt
  • 1 quart vanilla ice cream


  1. Peel, halve, and pit peaches.

  2. Preheat grill to high. Combine lemon juice and vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.

  3. Stir together brown sugar, water, vanilla extract, cinnamon, and salt. Brush over peaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.

  4. Slice peaches, and divide among 8 bowls. Top with scoops of ice cream.

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