Simple Grilled Peaches Worth Savoring
A Note from Chef Charlie Palmer
Peach season in Healdsburg runs June through October, and it's when our local growers deliver some of the finest stone fruit you'll find anywhere—producing fruit that's worth building a dish around. At Dry Creek Peach, the Sullivan family has dedicated their certified organic farm to perfecting stone fruit for decades as one of the last remaining peach orchards in Sonoma County—represents something special in our community.
When you start with ingredients this good—tree-ripened peaches with real depth of flavor—the technique becomes about enhancement, not transformation. A hot grill, quality honey, fresh lemon, and coarse black pepper. That's it. The pepper adds an unexpected layer that brings out the peach's natural complexity.
This preparation works as a standalone dessert or pairs beautifully with grilled meats and local cheeses. For wine, consider a Russian River Valley Viognier from Comstock Wines, which complements the fruit's honeyed notes, or a light and sophisticated Sauvignon Blanc from J. Rochioli. Seghesio Family Vineyards’ Rosato also makes an excellent match—the wine's bright acidity balances the sweetness perfectly.
Good cooking respects great ingredients. Sometimes the best thing you can do is get out of their way and let them speak for themselves.
Grilled Peaches with Lemon-Pepper Syrup
From Remington Camp Cooking by Charlie Palmer
Perfect for outdoor gatherings or a special treat at home, this recipe brings out the best in seasonal fruit with minimal effort.
Serves 4
Ingredients
2 tablespoons lemon zest
2 tablespoons lemon juice
½ cup honey
½ teaspoon coarsely ground black pepper
8 peaches, halved, pits removed
Vegetable oil, as needed
Fresh ricotta cheese, for serving
How to Make
1. Whisk together the lemon zest, lemon juice, honey, and black pepper. Set aside.
2. Brush the cut sides of the peaches lightly with vegetable oil.
3. Place the peaches, cut side down, on a cleaned and seasoned grill.
4. Cook on medium-high heat until light char marks form, about 2 minutes.
5. Flip and cook on the opposite side until barely heated through, about 1 minute.
6. Serve warm peaches over a scoop of fresh ricotta, drizzled with lemon pepper syrup.
Tips and Tricks
Choose firm peaches or nectarines that will hold up to grilling without falling apart.