Ripe peaches halved and grilled cut-side down until caramelised and warm, drizzled with honey and scattered with thyme. A three-minute dessert from the dying embers.
smokeandsoil.com/recipes/grilled-peaches-with-honey-and-thyme
by L Field
Prep
5 min
Cook
8 min
Total
13 min
Serves
4
Level
Hard
Method
BBQ
Prepare the Barbecue for Direct Heat
Ignite a chimney starter full of Weber briquettes. Once the coals are fully lit and covered in a light grey ash, pour them into the centre of the Weber Master-Touch charcoal grate. Place the cooking grate over the coals. Close the lid and allow the barbecue to preheat for 5 to 10 minutes, targeting a temperature of 175°C to 200°C (350°F to 400°F). If using, place a small fruit wood chunk directly onto the hot coals.
This is a recipe that only makes sense when peaches are at their best. The grill doesn’t hide inferior produce — it amplifies it. Choose well and the cooking takes care of itself. The gentle caramelisation from the direct heat brings out a natural sweetness, while the subtle smokiness adds depth without overpowering the fruit’s delicate flavour.
Using simple ingredients like honey and fresh thyme complements the peaches perfectly. Honey enhances the caramel notes from the grill, adding a sticky glaze that catches the light, while thyme introduces an earthy, herbal brightness that cuts through the sweetness. The balance between these elements is what makes this dish stand out without needing anything more complicated.
Cooking over clean, well-managed fire is key here. It’s about patience and control — letting the heat do the work, rather than rushing things or masking flavour with heavy smoke. This approach keeps the dish fresh and vibrant, embodying the Smoke & Soil ethos of everyday BBQ with seasonal, whole-food ingredients that speak for themselves.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Peaches
While the barbecue preheats, halve the peaches and remove the stones. Lightly brush the cut surface of each peach half with olive oil. This prevents sticking and aids in achieving a clean, even sear.
Grill the Peaches
Clean and oil the cooking grate. Place the peach halves cut-side down directly over the hot coals (direct heat zone). Close the lid. Grill for 3 to 4 minutes. Lift the lid and check for deep golden-brown caramelisation and clear grill marks. If the marks are present, turn the peaches over onto the skin side. Close the lid and cook for a further 3 to 4 minutes, or until the fruit is tender but still holds its shape.
Dress and Serve
Remove the peaches from the barbecue and place them on a serving platter. In a small bowl, combine the honey and chopped fresh thyme. Drizzle the honey and thyme mixture evenly over the warm peaches. Finish with a small pinch of sea salt flakes to enhance the sweetness. Serve immediately, either as a side or a simple dessert with a dollop of crème fraîche.
Dress and Serve
Remove the peaches from the barbecue and place them on a serving platter. In a small bowl, combine the honey and chopped fresh thyme. Drizzle the honey and thyme mixture evenly over the warm peaches. Finish with a small pinch of sea salt flakes to enhance the sweetness. Serve immediately, either as a side or a simple dessert with a dollop of crème fraîche.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
A gas BBQ is the go-to for anyone who values speed, control, and consistency in their outdoor cooking. It fits perfectly with the Smoke & Soil ethos by allowing you to focus on clean, whole-food cooking without fuss. While it lacks the natural smoky flavour of charcoal, you can easily add depth with a smoker box filled with wood chips. This means you can have the best of both worlds: quick, reliable heat and subtle smoke notes that complement your homegrown or seasonal ingredients. Using a gas BBQ well means understanding its strengths and limitations. Preheating with the lid closed for 10 to 15 minutes is essential to achieve that proper searing heat which locks in juices and creates flavourful crusts. Medium heat settings give you more control than blasting everything on high, reducing the risk of burnt food and flare-ups. This approach encourages thoughtful cooking rather than rushed charring, aligning with the brand’s no-nonsense, quality-first approach. Practicality is key with a gas BBQ. It’s perfect for fast weeknight meals or when you want consistent results without the unpredictability of charcoal. You can experiment with indirect heat zones for slow cooking or use direct heat for quick searing. The simplicity of adjusting temperature on the fly means you spend less time managing the fire and more time enjoying the food and company. This reliability makes it a valuable tool for anyone serious about everyday BBQ that respects ingredients and flavour.
Written by
L Field
