Grilled Peaches with Vanilla Ice Cream

Pitmaster Overview & Technique

Grilling stone fruit over open flames triggers instant caramelization, concentrating natural sugars and introducing an irresistible woodsmoke aroma.

This recipe celebrates the pinnacle of Canadian barbecue season. Ripe yet firm Niagara or Okanagan peaches get halved, brushed with melted butter, cinnamon, and pure maple syrup, then laid directly over hot grill grates. In just a few minutes, distinctive charred grill marks develop while the core becomes tender and succulent. Topped immediately with a generous scoop of cold vanilla bean ice cream, the resulting hot-and-cold contrast creates the definitive summer cookout dessert.

Recommended BBQ Hardware & Pellets

Ideal Setup Charcoal Kettle Grill or Cast Iron Griddle Plate

Wood Blend / Charcoal Applewood Pellets or Canadian Hardwood Lump Charcoal

Required Ingredients

Scale or check off items as you prep in your Canadian outdoor kitchen:

4 large, ripe but firm Canadian peaches (halved and pitted)
3 tbsp Pure Canadian Dark Maple Syrup (Grade A)
2 tbsp melted unsalted butter
1/2 tsp ground cinnamon and a pinch of sea salt
4 large scoops premium vanilla bean ice cream
Toasted crushed pecans and fresh mint sprigs for garnish

Step-by-Step Cooking Guide

Step 1

Preparation & Seasoning

Wash and dry the peaches thoroughly. Cut each fruit in half along the natural seam, gently twist to separate, and pop out the pits. In a small bowl, whisk together the melted butter, pure maple syrup, ground cinnamon, and sea salt, then brush generously over all cut surfaces.

Step 2

Grill Setup & Pre-heating

Preheat your barbecue to medium-high direct heat (target 375°F–400°F). Thoroughly clean the grill grates with a wire brush and apply a light coating of cooking oil with tongs and a folded paper towel to prevent the sweet fruit from sticking.

Step 3

Direct Searing & Caramelization

Place peach halves cut-side down directly on the hot grates at a 45-degree angle. Grill uncovered for 4 to 5 minutes without shifting, allowing bold caramel grill marks to form as the sugars glaze against the cast iron.

Step 4

Finishing, Plating & Ice Cream

Carefully flip the peaches using a thin spatula. Brush the remaining maple-butter glaze into the hollow cavity of each half and grill for an additional 2 to 3 minutes until tender. Transfer immediately to serving bowls, crown each half with a generous scoop of vanilla bean ice cream, and top with toasted pecans.

Canadian Cold-Weather Grilling Tip

When grilling stone fruit in breezy or cool weather, use a heavy cast iron griddle placed directly over your charcoal or gas burner. Cast iron retains constant radiant heat, keeping peach sugars from sticking and preventing sudden flare-ups from dripping maple butter.