Grilled Peaches a la Mode

Delicious autumn!

My very soul is wedded to it,

and if I were a bird

I would fly about the earth seeking

the successive autumns.

–George Eliot

With our recent trip to the mountains, and all of the beautiful changing leaves, my stomach couldn’t quit thinking of all of the exciting flavors that are about to grace our table. But my heart isn’t ready to give up summer quite yet. Tonight, for dessert, I decided to make my heart and my stomach happy with a fun twist on a summer dish that plays up some of my favorite fall elements.

Say hello to Grilled Peaches a la Mode. This is the time of year that the peach trees are heavy with sweet, ripe, beautiful fruit just begging to be picked. If you are lucky enough to live close to a farm, you might take this time to pick your own peaches. Or maybe, you have a single peach tree in your yard that supplies an abundance for you and your family. My peaches came to me via Bountiful Baskets. As soon as I got home I tucked them away to preserve them for tonights dessert. Fresh peaches don’t stand a chance in our house.

This was the first time that I’ve grilled peaches, so it took a bit of guess work and patience. In the end everything came together in a palate pleasing crescendo. I wanted to add fall elements of ginger, cinnamon and pecans but also keep it light with the freshness of the peaches and vanilla ice cream. This was the perfect end to the grilling season that welcomed in some of my favorite fall flavors. I hope you enjoy it as much as we did!

Grilled Peaches a la Mode

Prep Time:

Cook Time:

Grilled Peaches a la Mode


  • 4 peaches washed, sliced in half and pitted, skins on
  • 1 tube sugar cookie dough
  • 6 gingersnap cookies
  • 1/4 c pecans
  • 1 quart vanilla ice cream


  1. Preheat oven to 350. Crush ginger snaps and pecans in zip lock bag with a mallet or pulse in food processor leaving some bigger chunks. Scoop out sugar cookie dough with 1 inch cookie scoop and smash gingersnap and pecan mixture into each ball. Place on cookie sheet and bake for 10-12 minutes.
  2. While cookies are baking heat grill to medium heat and prepare peaches by lightly brushing with olive oil. Place on grill and cook for 2-3 minute and turn. If your peaches are not quite ripe cook for a total of 10-12 minutes. Ripe peaches should take about 5-6 minutes. You will know when your peach is ready when the skin becomes loose and juices begin to appear on the cut side of the peach.
  3. Remove from grill. Fill pit with crumbled sugar cookie, top with vanilla ice cream and top with additional sugar cookie crumble and any left over pecan and gingersnap mixture.

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