Boozy grilled fruit is the perfect dessert for any summertime barbecue. And fresh peaches are the best fruit to grill — which is great because we can find them just about anywhere this time of year.

These boozy peaches should cook directly over the fire, but it helps if it’s died down a bit. Just be sure to prep the peaches before you begin cooking the meat and, after a quick clean, your grill will be perfect for fruit grilling once the meat comes off.

Serve the peaches warm, but not hot — the peach will make the ice cream melt and peaches and cream will swirl into one intoxicating dessert. We sometimes make our own ice cream from scratch for this recipe, but when we’re in a hurry, we have a few go-to store-bought flavors that work well. Our favorite is a fleur de sel caramel made by our Kansas City ice cream spot, Glacé, but any caramel or vanilla ice creams would work well.

Boozy Grilled Peaches and Cream

6 peaches, sliced in half with the pit removed
2 tablespoons balsamic vinegar
1 tablespoon Grand Marnier
1 tablespoon Chambord
2 teaspoons vanilla extract
¼ cup (or more, if desired) turbinado sugar

For serving: Ice cream and cherries

Prepare your grill for direct grilling.


On a plate or in a shallow roasting pan, mix the balsamic vinegar, Grand Marnier, Chambord and vanilla. Spoon the mixture all over the peaches and then place the peaches flesh side down on the plate and allow them to macerate for about an hour.


Sprinkle the fleshy side of each half with turbinado sugar right before you grill. The sugar will caramelize (we aren’t afraid to burn it a bit either!) over the fire and while they cook, you should smell something that smells like the county fair. Allow the peaches to cook for about 5 minutes flesh side down, then flip them and sprinkle again with sugar. Allow them to cook for an additional 2-3 minutes, until they’re cooked all the way through.


Serve with your favorite ice cream and a cherry on top.