Grilled Peaches with Vanilla Chai Cream proves that grilling isn’t just for meat and vegetables! Grilled peaches are topped with a cream cheese/vanilla chai topping and drizzled with balsamic reduction to make this dessert ‘just peachy’ for any occasion. If you love grilled peaches, be sure to try my Grilled Peach Salad or Grilled Peaches with Mascarpone and Balsamic Reduction.
Grilled Peaches with Vanilla Chai Cream
These grilled peaches stand out because of the Bolthouse Vanilla Chai that is added to the cream cheese. It is a green tea that has the traditional chai spices of cardamom, clove, and ginger and is packed with protein. The Vanilla Chai is also delicious on its own, but be sure to set some aside for this recipe!
Grilled Peaches with Vanilla Chai Cream Recipe
There are three parts to this recipe–the balsamic reduction, the vanilla chai cream cheese topping, and the grilled peaches.
Balsamic Reduction Ingredients (full recipe below)
- Balsamic vinegar
Cheese Topping Ingredients
- Cream cheese
- Bolthouse Vanilla Chai
- Olive oil
- Sea salt
How to Make the Balsamic Reduction and Cheese Topping
While the grill is preheating, you have time to put together the balsamic and cheese toppings. In a saucepan, heat the balsamic vinegar to boiling for about 10 minutes, until it boils down to about half. It should be thick and stick to the back of the spoon. Add the honey, mix it together, and set it aside. It will look like chocolate syrup.
Now, get the cheese ready. This is so simple! All you do is mix the cream cheese and the Bolthouse Vanilla Chai until it is smooth and creamy. Once you have those two parts ready to go, it’s time to grill the peaches.
How to Grill the Peaches
The grill should be preheated by now, or it might be still on from grilling your burgers or hot dogs! Just make sure it is at medium-high heat. In either case, you are ready to prepare the peaches for that grill. First, you need to cut the peaches in half and take out the pit. Brush both halves with olive oil and sprinkle on some salt and pepper.
Next, lightly brush the grill grates with oil (carefully) and place the peaches cut side down onto the grill. Don’t move them for 3-4 minutes so they can get those nice charred lines on them! Then, rotate the peach halves 90° to grill for another 3-4 minutes.
It’s time to put it all together! Take out your cheese mixture, scoop some up with an ice cream scoop or tablespoons, and put it on a grilled peach half. Drizzle your balsamic reduction on top. Enjoy!
How to Pick Out the Best Peaches
- Look at the peaches. Choose the ones that are the most colorful. The best ones generally have the yellow/orange shade with a red overall covering and make sure they are bruise-free.
- Take a whiff. It should have a pleasant aroma.
- Choose the larger and firmer peaches. You don’t want the peach to be too ripe and turn to mush on the grill.
Looking for More Fruit-Filled Recipes?
Grilled Peaches with Vanilla Chai Cream
- 1 cup (255g) balsamic vinegar
- ¼ cup (85g) honey
- 5 ounces cream cheese, room temperature
- ¼ cup Bolthouse Vanilla Chai
- 4 medium peaches, ripe
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- In a small saucepan over medium-high heat add the balsamic vinegar and boil until it cooks down to half (about 10 minutes). The mixture should be thicker and should stick to the back of a spoon.
- Add the honey to the mixture, stir to combine, and remove from heat. Set aside.
- In a medium bowl add cream cheese and Bolthouse Vanilla Chai. Blend with a hand-mixer until smooth and creamy.
- Preheat grill to medium-high heat (about 450°F).
- Cut peaches in half and remove the pit. Brush the tops with olive oil and sprinkle with salt and pepper.
- Lightly brush the grill grates with oil and then set the peaches cut side down on the grill grates. Grill undisturbed for 3-4 minutes (depending on grill heat) and then turn the peach 90°. Grill for an additional 3-4 minutes and then remove from heat
- Using a 1" ice cream scoop or a tablespoon, scoop the cheese mixture on top of each peach. Top with a drizzle of balsamic reduction.
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