By Adrianna Rodriguez, TX State Nutrition Intern

Fourth of July is quickly approaching, and I’m sure everyone is ready to hit the lake or the beach in celebration. We all know it’s that time of year to break out the grill. Usually, we grill proteins like hot dogs and hamburgers, or we grill some veggies on the side. But what about trying something a little new this year and grilling up some dessert? Grilled fruit may not be a go-to, but it can be a delicious and interesting addition to any party.  That’s why I’m excited to give this peach recipe a try for our next party!

These grilled sweet cardamom peaches can be a great way to include a healthy option in this year’s Fourth of July festivities. This dish provides an opportunity to add some more nutrients alongside your usual desserts. The most important thing to remember is balance, so having a dessert like this, along with a smaller portion of your normal sweet treat, can help.

Though peaches can be great as is, by changing how you eat some of your favorite fruits, you can create a new amazing taste combination while still satisfying your sweet tooth. Fruits, including peaches, are packed with fiber, vitamins, and minerals and are lower in calories. Give this recipe a try and see if you enjoy grilling up some peaches this holiday celebration!

Grilled Sweet Cardamom Peaches

Satisfy that Summer BBQ sweet tooth with this mouth-watering but easy treat! Recipe courtesy of our Meal Planning App, EatLove .

Course Dessert
Keyword Grilled Peaches
Prep Time 10 minutes
Cook Time 29 minutes
Servings 4
Calories 255 kcal


  • 3 Tbsp honey
  • 1 1/2 tsp vanilla extract, divided
  • 1/2 tsp ground cardamom, divided
  • 4 ripe peaches halved, pitted
  • 1/2 cup heavy cream
  • 1/2 tsp sugar
  • 2 Tbsp crème fraiche
  • 1 tsp vegetable oil
  • 1/2 Tbsp pecans, chopped, toasted


  1. Preheat grill to medium-high.

  2. Ina medium bowl, mix together the honey, 1 teaspoon of the vanilla, ¼ teaspoon of the cardamom and the cinnamon. Add the peaches, and toss to combine. Let sit at room temperature 10-15 minutes.

  3. In the meantime, beat the heavy cream with the remaining ½ teaspoon vanilla, the remaining ¼ teaspoon of cardamom and the sugar until soft peaks form. Add the crème fraiche or sour cream and beat to medium peaks. Refrigerate until ready to use.

  4. When ready to grill, brush the grill grates with vegetable oil.

  5. Using tongs, remove the peaches from the honey mixture and place them cut side down on the grill (reserve the remaining honey mixture). Grill until tender with nice grill marks, about 2-4 minutes. Transfer to a platter or to individual plates and let cool.

  6. To serve, top the peaches (warm or room temperature) with a dollop of the cardamom cream and a drizzle of the leftover honey mixture. Sprinkle with chopped toasted pecans, and serve!