Grilled Peach Halves with Savory Ginger Glaze

This is a great side dish served with pork or roasted chicken.

Yield: 6 servings (serving size: 2 peach halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 19.5g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 176mg
  • Calcium: 13mg


  • 6 peaches
  • 3 tablespoons brown sugar
  • 2 tablespoons minced shallots
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon hoisin sauce
  • 1 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • Cooking spray


  1. Cut an X on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water; bring to a boil. Immerse peaches for 20 seconds; remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut peaches in half; remove pits.
  2. Prepare grill.
  3. Combine sugar and next 6 ingredi-ents (sugar through orange juice). Brush cut sides of peaches with marinade. Place peaches, cut sides down, on a grill rack coated with cooking spray; cook 10 minutes or until tender, turning and basting once with marinade.
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