Oh, the glorious peach: fragrant, golden yellow, tangy, sweet, and juicy. Fresh peaches lend themselves perfectly to all types of desserts, and today, I am sharing this Grilled Honey Lime Peaches and Pound Cake. Yes, it’s true, you can grill peaches, and they are amazing.
🧡 Why I love grilled peaches
Peaches are the gift of summer when they are in season and at their peak. The key to making this amazing dessert is using just-ripe peaches and marinating them in honey and lime juice.
The grill is my secret way to prepare peaches they cook up smokey and sweet. As the peaches cook they get extra juicy and the natural peach sugars caramelize for added sweetness. Grilled peaches are tasty by themselves, but today they are topping a grilled pound cake with whipped cream and a honey-lime drizzle.
This is a perfect summertime dessert that is simple and delicious, and no need to heat up your kitchen or use your oven.
Another peachy dessert that my family loves is this Peach Pandowdy recipe, it’s an old-fashioned dessert that takes minutes to prepare. And, make sure to bake this amazing Apricot Cherry Upside Down Cake when these fruits are in season.
Grilling peaches is quite easy
Step 1. Using a citrus zester, zest the limes over a piece of parchment paper or a plate. Then cut the limes in half and with a citrus juicer juice the limes.
Step 2. Make the marinade by combining lime juice, lime zest, honey, oil, and butter.
Step 3. Cut the uncooked peaches in half and remove the pit, then cut the peaches in half again so they are in quarters. Set the peaches on a tray and brush with the marinade.
Step 4. Cut the ends from the thawed poundcake then cut into one-inch slices. Brush the cake with a mixture of melted butter and vegetable oil. These nice thick slices are perfect for the peach topping.
Step 5. Heat the grill on high and thoroughly clean the grates while the peaches are marinating.
Step 6. Turn the grill heat to medium-low to low, depending on your type of grill. This should be about 350 degrees. Place the peaches on the grill cut side down and the poundcake. Let cook for about 5 minutes.
Grilling Tip – to get the pretty diagonal grill marks on the pound cake, grill the cake slices for about 2 minutes then with tongs pick up the cake and turn it above 45 degrees.
Step 7. With tongs turn the peaches and the poundcake over and grill again for about 5 minutes. Make sure to turn the cake for the grill marks on this side of the cake. The cakes will have a bit of a char on the edges to add the smoky goodness.
To get the peaches grilled to your liking you may want to turn them over again.
Note: Keep an eye on the cake as it will be done before the peaches.
Step 8. Once the peaches and toasted cake are grilled remove them to a platter.
Step 9. For the peach topping for the pound cake, it is easier to serve if you cut the peaches into four to five slices so you have thinner slices.
Step 10. Make the drizzle by mixing the remaining honey, lime juice, and lime zest.
Step 11. In a medium-sized bowl add the cold whipping cream and beat with a mixer until firm peaks form.
Step 12. Build your dessert by placing a grilled pound cake slice on a place, top with four or five slices of peaches, add a big dollop of whipped cream and then generously drizzle the honey-lime topping.
Try these simple swaps
- Instead of whipped cream, you can use greek yogurt.
- For a non-dairy topping, whip full-fat coconut milk
- A scoop of ice cream as a topping would be delicious
- Try grilled angel food cake instead of the pound cake
All things peachy
- Peach season is May through September, with July and August being the peak.
- Freestone Peaches – the pits are easy to remove
- Clingstone Peaches – the pits cling to the flesh
- Semi Freestone – the pits will cling to the flesh until the peach has ripened
- Yellow Peaches – are acidic and have a tangy flavor with sweet juicy deep yellow flesh
- White Peaches – less acidic than yellow peaches but more sweet with a creamy white flesh
Nectarines are a good substitute for peaches. You can use plums and apricots but they are so much smaller you will need more fruit and should cut them in half for grilling.
No, you can use a fresh pound cake and many times you can find one in the bakery section of your market.
Yes, if you can find other flavors they will be delicious. Look for lemon, orange or vanilla bean cakes for a variation.
Any leftovers you have can be stored in the refrigerator for several days. Use these peaches to top yogurt, ice cream, add to a smoothie, or even to a savory dish. There are so many uses.
More dessert recipes
Grilled Honey Lime Peaches and Pound Cake
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Preparing the peaches
- With a citrus zester, zest both limes over a piece of parchment paper or a plate. When done, cut the limes in half and juice the limes with a citrus reamer.
- Make the peach marinade by combining ¼ cup of melted butter, 2 tablespoons of vegetable oil, 2 tablespoons of honey, half the lime zest, and 1 tablespoon of lime juice. Stir well to combine
- Halve the peaches and remove the pit then cut the peaches in half so they are now in quarters, place the peaches on a plate or tray.
- Brush the peaches with the marinade and let sit for 15 minutes.
Preparing the Pound Cake
- Cut the ends off the pound cake then cut into 1" slices. If using a frozen pound cake make sure it is defrosted.
- Melt ¼ cup of the butter and add 2 tablespoons of vegetable oil in a small cup. With a pastry brush, brush both sides of the pound cake with this mixture.
Making the whipped cream
- Add the cold whipping cream to a medium-sized bowl and beat with an electric mixer on slow speed until the cream starts to thicken and then increase the mixer speed and beat on high until soft peaks form. Chill until ready to use.
Making the Honey Lime Drizzle
- Mix the remaining honey, lime juice and lime zest in a small bowl. Set aside.
Grilling the Peaches and Pound Cake
- Thoroughly clean the grill grates and heat the grill on high while the peaches are marinating.
- When ready to grill turn the grill to medium-low or low. The temperature should be about 350° On one side of the grill place the peaches on the grates cut side down then place the sliced pound cake on the grates.
- Grill the peaches for about 5 minutes without moving. When ready, carefully flip the peaches over and grill another 5 minutes or until heated through and they are juicy and caramelized. You may want to reflip the peaches to get them grilled to your liking. Remove from the grill to a cutting board.
- Grill the pound cake slices for about 5 minutes, they should have nice grill marks, then flip over and grill again for about 5 minutes until the pound cakes are toasted. Remove from the grill to a plate. Watch closely as the pound cakes can burn.
Assembling the Dessert
- Slice the peach quarters into 4-5 slices depending on how big your peaches are. Place one pound cake slice on a dessert plate and top with the sliced peaches, a dollop of whipped cream and a drizzle of honey and lime. Serve warm