What kind of peaches work best for this recipe?

When grilling peaches, it’s best to choose firm, ripe peaches that are slightly underripe. The variety of peach is less important than the ripeness and firmness of the fruit. The following varieties are often recommended for grilling:

1. Freestone peaches: This type of peach has flesh that easily separates from the pit, making them ideal for grilling. Examples of freestone varieties include Elberta, Redhaven, and O’Henry.
2. Semi-freestone peaches: These peaches have flesh that partially separates from the pit. They can also work well for grilling. Examples include Flavorcrest and Suncrest.

When selecting peaches, avoid overly ripe or soft fruit, as they can become mushy and fall apart on the grill. The peaches should give slightly when gently squeezed but still be relatively firm. This firmness allows them to hold their shape during grilling and develop a delicious caramelized surface.

How should you store leftovers?

This recipe is best served right after it is cooked, so leftovers aren’t recommended. If you overdo it, you can toss them in a baggie and store them in the fridge.

Are there any other suggested additions or substitutions?

You can sprinkle some cinnamon on the peaches along with the brown sugar after the grill marks are added if you are feeling a little spicy.

Want a little bit of a bite? Make your own caramel sauce and throw a little whiskey in there during the cook!