At a glance
Halve and pit ripe but firm peaches, fill each hollow with melted butter, brown sugar and cinnamon, and smoke them cut side up at 250°F for 45 to 60 minutes until soft and syrupy. Sear them for caramelized edges if you like, and serve them warm with vanilla ice cream.
Smoked peaches are the easiest barbecue dessert there is. A short spell in the smoke turns them soft and jammy, the brown sugar butter melts into a syrup, and a gentle smoky note makes them taste like they came from a wood fired kitchen. Put them on as the main course comes off.
Choosing peaches
Pick peaches that are ripe and fragrant but still a little firm, so they hold their shape. Freestone varieties, where the flesh pulls away from the pit, are much easier to work with. Nectarines and plums work with the same method.
The best wood for peaches
Fruit woods like apple, cherry and peach suit fruit desserts best. Avoid heavy woods like mesquite, which can overpower the delicate flavor. If your smoker is still running from the main course with hickory or oak, that works too, just keep the time to the shorter end.
Recipe
Smoked Peaches
- Prep
- 10 min
- Cook
- 1 hr
- Total
- 1 hr 10 min
- Makes
- 4 to 6 servings
- Smoker 250°F (121°C)
- About 45 to 60 minutes
- Optional sear over high heat
Ingredients
- 4 to 6 ripe but firm peaches, halved and pitted
- 3 tbsp (45 g) butter, melted
- 3 tbsp brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 tbsp bourbon or 1 tsp vanilla extract (optional)
- Vanilla ice cream, whipped cream or Greek yogurt, to serve
Equipment
- Smoker
- Foil tray or cast iron pan
Method
- Halve the peaches along the seam and remove the pits.
- Mix the melted butter, brown sugar, cinnamon, salt and bourbon or vanilla.
- Place the peaches cut side up in a foil tray or cast iron pan and spoon the butter mixture into each hollow.
- Heat the smoker to 250°F (121°C) with apple, cherry or peach wood.
- Smoke for 45 to 60 minutes, until the peaches are soft and the sugar has melted into a syrup.
- For caramelized edges, sear them cut side down over high heat for 1 to 2 minutes.
- Serve warm with the pan juices and vanilla ice cream.
Notes
- Freestone peaches are much easier to pit than clingstone peaches.
- Firm, just ripe peaches hold their shape. Very soft peaches collapse.
Serving ideas
- With vanilla ice cream and the warm pan syrup.
- Over Greek yogurt with granola for brunch.
- Chopped into a cobbler or crisp.
- Sliced alongside smoked pork collar or smoked quail for a sweet and savory plate.
Frequently asked questions
How long do you smoke peaches?
About 45 to 60 minutes at 250°F, until soft and syrupy.
Do I need to peel the peaches?
No. The skin helps them hold their shape. It slips off easily after smoking if you prefer.
Can I use canned peaches?
Yes, drained well. They will be softer and need only about 30 minutes.