American · dessert
Grilled Cinnamon Honey Peaches
Video by The Domestic Geek on YouTube · Open on YouTube
- Vegetarian
- Gluten-free ingredients
- Nut-free
Contains: Milk. Check labels on stock, sauces and spice mixes.
A whole peach per serve with only about 9 g of added sugar from the honey drizzle, and a source of fibre; grilling brings out the fruit's own sweetness.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 4
Method
Tap a time to watch that step in the video.
- Heat the grill (or a grill pan) to medium-high. Halve the peaches and remove the stones. 1:31
- Grill the peaches cut side down until they have good grill marks: 1–2 minutes in the video, 3–4 minutes in the cook's written recipe. 1:35
- Turn them over and top each half with a little of the butter (2 tbsp in all, about ¾ tsp each), a sprinkle of cinnamon and a drizzle of honey (keep a little honey back). Take care, as butter can make the grill flare up. 1:47
- Close the lid and cook for another 1–3 minutes, until the topping melts and caramelises. Finish with the last of the honey and serve warm. 1:59
Tip. Serves 4 (our estimate, one peach each). The cook suggests serving them with whipped cream, ice cream or cake, or sliced over a salad; Greek yoghurt keeps it lighter.
The method is a summary in our words — the video shows every step.
One portion, 1 peach (2 halves), gives you 1 of 4
Where the energy comes from one serve
- Net carbs 58%
- Protein 4%
- Fat 38%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
Vitamin C Source11%
10 mg a serve, mostly from peaches (99%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Show the other 14
Vitamin E9%
1.3 mg a serve, mostly from peaches (86%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin A8%
72 µg a serve, mostly from butter (66%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Potassium6%
300 mg a serve, mostly from peaches (96%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin K4%
4.7 µg a serve, mostly from peaches (83%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Iron3%
0.6 mg a serve, mostly from peaches (78%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium3%
14 mg a serve, mostly from peaches (93%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc3%
0.3 mg a serve, mostly from peaches (87%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B63%
0 mg a serve, mostly from peaches (92%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Calcium2%
21 mg a serve, mostly from ground cinnamon (47%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Folate2%
6.5 µg a serve, mostly from peaches (93%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin D1%
0.1 µg a serve, mostly from butter (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B121%
0 µg a serve, mostly from butter (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Selenium1%
0.3 µg a serve, mostly from peaches (45%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Omega-31%
0 g a serve, mostly from butter (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by The Domestic Geek; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.