Grilled Peaches & Berries

When peaches are in season, this is one of the easiest ways to turn them into dessert. Halved peaches get loaded with blueberries, a sprinkle of brown sugar, and a squeeze of lemon, then wrapped in foil and thrown on the grill.

The heat softens the peaches until they’re jammy and spoonable while the blueberries burst and collapse into a warm, syrupy sauce. Brown sugar caramelizes against the fruit, and the lemon juice keeps everything from being one-note sweet by adding a sharp, bright edge.

Foil packets trap all that steam and juice so nothing escapes. When you open them up, you get a self-sauced dessert that’s ready to eat right out of the wrapper. No plate needed.

The oven works just as well if the grill isn’t fired up. Bake the packets or use a glass dish and you’ll get the same tender, juicy result. Served in stemmed glasses, it goes from backyard casual to dinner party-worthy in an instant.

Pro Tips

• Use ripe but still firm peaches. Overripe ones will turn to mush during the cook.
• Double up the foil to prevent any leaks. That juice is liquid gold and you don’t want it dripping into the coals.
• Flip the packets once halfway through grilling for even cooking on both sides.

Variations

• Add a scoop of vanilla ice cream or a dollop of whipped cream after opening the packet.
• Swap blueberries for raspberries or blackberries for a different berry flavor.
• Sprinkle a pinch of cinnamon or cardamom over the brown sugar before wrapping for a spiced twist.