Summer time means, we linger a little longer outside, cook on the grill and stone fruit is in season. There are a million ways to prepare peaches and nectarines, but this is our absolute favorite variation. You can make this as a dessert or as a side to pork chops. This recipe is easy, decadent and makes for a beautiful plate if you’re entertaining.


4 tablespoons salted butter

2 tablespoons honey

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

4 ripe, but firm peaches or nectarines, halved + pit removed

vanilla ice cream, for serving


To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.

To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream for dessert or goat cheese for a more savory dish. ENJOY!