whole food ~ well made

Marinate Grilled Peaches Recipe overhead

A Savory Way with Peaches on the Grill

When peach season strikes, I ready jars for preserving peach halves in light syrup for our favorite dessert. And then I light the grill.

I love grilled peaches–as well as apricots and plums–to take these stone fruits in a savory direction. The sugars scorch just enough to caramelize them and give these innocent, delectably sweet and juicy fruits and gives them an edge.

Grilled Stone Fruits

There is nothing to it, so long as your grill grate is scraped clean as a whistle and you’ve oiled it, or the fruits themselves. Amazingly, they do not stick, and it takes, like, 3 minutes to do a whole rack.

Marinate Grilled Peaches Recipe closeup

Enjoy grilled peaches as a salad, entrée or dessert.

Grilled stone fruits make terrific salads paired with soft-ripened cow’s milk cheese (French triple cream, anyone?) and prosciutto on a bed of arugula and dressed with your favorite balsamic vinaigrette. 

Here are 5 reasons why I love this recipe and encourage you to try grilling up some peaches this month while they are ripe and flavorful. I’d hate for you to miss out!

  1. There’s no way to get enough peaches, period, so better eat them for breakfast, lunch and dinner now.
  2. Grilled peaches with grilled pork is a marriage you’ve been missing and (maybe) didn’t know it.
  3. Wrapping very tasty items inside a lettuce wrap is the essence of light summer eating.
  4. Everything cooks on the grill; need I say more (“yes, I’m talking to you, needless dirty dishes!”)?
  5. The resulting dipping sauce is magical–sweet and sour with mild heat–and if you make it and you agree, please let me know! {Honestly, I could drink it in a cocktail.}

Hope you’re enjoying summer to the fullest!


and become a forager

Grilled Peach & Pork Lettuce Wraps

Marinating peach quarters before grilling creates an unexpected accompaniment plus a sweet-and-sour dipping sauce for grilled pork chops (or for steak, chicken or shrimp). Serve the grilled peaches and meat on a platter of lettuce leaves with sprigs of mint and cilantro so each person can fashion bundles of peach, pork and herbs for dipping.
Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Lynne


  • 3 firm-ripe peaches (about 1 1/4 pounds)
  • 1/2 cup granulated sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 serrano or jalapeño, very thinly sliced crosswise
  • 1 1/2-2 pounds bone-in or boneless pork loin chops about 1 inch thick
  • Kosher salt
  • Whole lettuce leaves, such as Little Gem, for serving
  • Sprigs of mint and cilantro, for serving
  • Lime wedges, for serving


  • Bring a medium pan of water to a boil. Place a bowl of ice water next to the stove. Slip the peaches into the boiling water for 15 seconds. Transfer the peaches into the ice water bath with a slotted spoon. When cool enough to handle, slip the skins from the peaches. (If the skins do not remove easily, dip them back into the boiling water for 10 seconds more and then back into the ice water bath.) 
  • Cut each peach into quarters, discarding the pit. Transfer them to a bowl and add the sugar, fish sauce, lime juice, black pepper, garlic, ginger and chile; stir gently to combine. Preheat a charcoal or gas grill to medium-high. 
  • Season the pork chops with salt and grill for 4 to 4 1/2 minutes; turn and cook for 4 to 4 1/2 minutes more or until firm to the touch. Transfer to a cutting board to rest. 
  • Use a slotted spoon to lift the peaches from the marinade, leaving as much of the marinade as possible in the bowl. (Reserve the marinade for serving.) Place peaches on grill over medium heat and grill until the moment you smell sugar beginning to burn, 3 to 3 1/2 minutes. Turn them using a thin-bladed metal spatula and grill for 3 to 3 1/2 minutes more. Put the peaches back in the bowl with the marinade and set aside until the juice turns caramel colored, about 5 minutes. 
  • Slice the pork into 1/4-inch-thick strips. Spoon the peaches over the pork and serve with a platter of lettuce, mint and cilantro, along with the extra marinade as a dipping sauce. Let guests make their own bundles of peach, pork and herbs to dip into the sauce.

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