Skip to main content

Grilled Peaches with Black Pepper and Basil-Lime Syrup

Image may contain Plant
Grilled Peaches with Black Pepper and Basil-Lime SyrupCharles Masters<br /> food styling by Chelsea Zimmer
  • Active Time

    20 MIN

  • Total Time

    25 to 65 MIN

The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.


4 servings

1/2 cup brown sugar, plus more, for sprinkling
1/4 cup water
1/4 cup fresh lime juice
1/4 cup basil leaves, plus thinly sliced basil, for garnish
Vegetable oil, for grilling
4 large peaches, quartered and pitted
Freshly ground black pepper

Step 1

In a saucepan over medium heat, combine the 1/2 cup brown sugar with the water and stir until dissolved. Turn off the heat and add the lime juice and basil leaves. Let stand for at least 15 minutes or up to 1 hour, then discard the basil leaves.

Step 2

Light a grill or preheat a grill pan over medium heat; lightly oil the grates.

Step 3

Lightly sprinkle the peaches with brown sugar and grill cut side down until dark brown grill marks form, about 2 minutes per cut side. Transfer the peaches to bowls and season with a little black pepper. Spoon some of the syrup on top, sprinkle with basil leaves and serve.

How would you rate Grilled Peaches with Black Pepper and Basil-Lime Syrup?

  • We had it for dessert with lavender shortbread - super!

    • juliehh

    • Asbury Park, NJ

    • 8/1/2021

  • Refreshing summer appetizer!

    • eleanal

    • California

    • 7/30/2018

  • This is both easy to make and AMAZING to eat! Fabulous recipe. I omitted the black pepper because it is not my thing, but I added a dab of vanilla extract and 1/8 tsp salt to the sauce. . I juiced two small limes and used all the juice. Absolutely fabulous.

    • l2nzz

    • Chicago

    • 8/13/2016

  • This was absolutely delicious! All of our guests enjoyed this. There were two camps: those who left all of the torn basil and those who ate all of it with the peaches; it seemed it was a love/hate thing. The real surprise was that our picky six year old who tasted mine asked if I could make a serving for him next time: SHOCKED!

    • cbase

    • Toronto, ON

    • 8/24/2015

  • This was great. Sounds odd, but wonderful. I had some creme fraiche (aka) mexican sour cream. Added a dollop with the cooked peaches.

    • wallrd

    • Chandler, AZ

    • 8/16/2015

  • Oh, my. This was amazing, and you can adapt the sugar/basil/lime syrup and make it into a dressing for a fabulous kale salad. Add some shallot, a little extra lemon/lime juice, red pepper flakes, salt, and olive oil to the syrup you made for this recipe... it was a riff on this recipe I used just the toasted almonds and left out the parmesan and figs tonight. So the grilled peaches with this dressing, kale salad with the modified dressing from this recipe, and a salt/pepper grilled steak was an incredible meal bursting with summer flavors. Can't wait to make it again.

    • amortenson

    • Greensboro, NC

    • 7/18/2015

  • oh my, this was fabulous. Used the extra syrup for a fresh kale salad...a riff on this recipe you can use the basil lime syrup found in this peach recipe on shredded kale with just the almonds. Don't need the figs or parmesan cheese. add a little extra lemon and the red pepper flakes to the syrup, olive oil, and toss the salad with this. Grill a steak and voila, you have a dinner bursting with summer flavors.

    • amortenson

    • Greensboro, NC

    • 7/18/2015

  • I cut the peaches into quarters so grilled two of the three sides. Then put a dollop of creme fraiche beside the peach and the entire dinner party was raving and taking the recipe home. The pepper looked nice on the plate in addition to the taste. I am going out to buy more peaches tomorrow to use some of the leftover sauce. This is a real stunner.

    • PattiSmith1

    • Naples fk

    • 8/10/2014

  • This was excellent. I made a half-batch of the sauce and it was more than enough. I seem to have forgotten to add the pepper. It was great even without it.

    • Anonymous

    • Minnesota

    • 7/21/2014

See Related Recipes and Cooking Tips

Read More
A Very Dramatic Crepe Cake
For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.
Fudgy Brownies
Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.
Easy No-Cook Pastry Cream
This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.
Original New York Cheesecake
Our best cheesecake recipe turns out a remarkably rich, tangy, smooth, and creamy dessert.
No-Bake Peach Cheesecake With Wheat Thins Crust
The salty-sweet crust on this no-bake peach cheesecake is not to be missed.
15-Minute Burst Cherry Tomato Pasta
Juicy and sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Lemon Bars
Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.
Zucchini and White Bean Caesar
Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.