Grilled Peach with Raspberry Sorbet | Dairy-free and Gluten-free desserts

I made this for my dairy-free friends when I was serving tiramisu. It went over well! It’s super simple to make. Hope you enjoy.

You can use a outdoor grill or use a grill pan like I did indoors. You might not get the same grill marks but it works.


  • 1 peach, preferably freestone
  • Olive oil or melted butter
  • 1 scoop raspberry sorbet


  • Gas or charcoal grill
  • Tongs
  • Sharp knife


  1. Prepare the grill. Light a gas grill to medium heat. If you’re cooking over charcoal, grill the peaches after everything else has been grilled (but clean grill well)
  2. Halve and pit the peaches. Run a sharp knife along each peach’s seam to halve them. Remove the pit and brush each cut side with olive oil or melted butter.
  3. Grill cut-side down, over medium heat, for 4 to 5 minutes. Place the peaches cut-side down on the grill and cook undisturbed until grill marks appear, 4 to 5 minutes. The key is a patient, medium heat.
  4. Flip the peaches and cook until tender, 4 to 5 minutes. Flip the peaches and grill until the skins are charred and the peaches are soft, 4 to 5 minutes more.
  5. Plate the peach. Remove from the grill. Place peach cut side up on dish. Put a scoop of raspberry sorbet on top of the peach and serve immediately since it starts to melt.

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