Sweet, juicy peaches meet the deep roasted flavor of Borsari Coffee Rub in this effortless summer dessert. Grilling caramelizes the fruit, while brown sugar and honey soften the rub’s savory notes. Serve the peaches warm with vanilla ice cream, mascarpone, or Greek yogurt.
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Servings: 4
Ingredients
- 4 ripe but firm peaches
- 1 tablespoon melted unsalted butter or olive oil
- 1 tablespoon light brown sugar
- ½ teaspoon Borsari Coffee Rub
- 1 tablespoon honey, plus more for serving
- Vanilla ice cream, mascarpone, or Greek yogurt, for serving
- Chopped toasted pecans or walnuts, optional
- Fresh mint, optional
Instructions
- Preheat the grill. Heat a clean grill or grill pan to medium-high, approximately 400°F.
- Prepare the peaches. Cut the peaches in half and remove the pits. For smaller portions, cut each half into two wedges.
- Make the coffee-rub glaze. In a small bowl, combine the melted butter, brown sugar, Borsari Coffee Rub, and honey.
- Season the fruit. Brush the cut sides of the peaches lightly with the glaze. Reserve the remaining glaze for finishing.
- Grill the peaches. Place the peaches cut-side down on the grill. Cook without moving them for 3 to 4 minutes, until caramelized and marked by the grill.
- Finish cooking. Turn the peaches over, brush with a little more glaze, and grill for another 2 to 3 minutes. They should be warm and tender while still holding their shape.
- Serve. Transfer the peaches to serving dishes. Add vanilla ice cream, mascarpone, or Greek yogurt and drizzle with honey. Finish with toasted nuts or fresh mint, if desired.
Why We Love This Recipe
- Ready in less than 20 minutes
- Balances sweet fruit with deep, savory coffee flavor
- Works as a dessert, brunch dish, or cheese-board addition
- Easy to prepare on an outdoor grill or indoor grill pan
Pro Tips from the Borsari Kitchen
- Choose firm peaches. Very soft peaches can break apart or stick to the grill.
- Use the Coffee Rub sparingly. Its concentrated savory flavor should complement, not overpower, the fruit.
- Start with a clean, hot grate. This produces defined grill marks and helps prevent sticking.
- Don’t move the peaches too soon. Letting them cook undisturbed creates better caramelization.
- No grill? Cook the peaches cut-side down in a hot cast-iron skillet for 3 to 4 minutes, then turn and cook until tender.
Make It Your Own
For an elegant appetizer, serve the peaches with whipped ricotta or burrata, toasted sourdough, and a drizzle of balsamic glaze. For dessert, add vanilla ice cream and crushed amaretti cookies. You can also substitute nectarines or ripe plums when peaches aren’t available.