Grilled Peaches with Lavender Syrup

There are few things as satisfying as a warm peach fresh off the grill. Add a drizzle of homemade lavender syrup and you’ve got yourself a farm-fresh dessert that tastes like summer at its peak.

At Treasured Roots, we’re always looking for simple ways to showcase the unexpected depth of our culinary lavender. The natural sweetness of peaches plays beautifully with lavender’s lightly herbal, earthy-sweet notes. When grilled, the fruit caramelizes slightly, giving a smoky balance to the syrup’s brightness.

This recipe takes less than 30 minutes and feels fancy enough for guests—but easy enough for a weeknight treat.

Whether you serve these peaches on a patio with friends, after dinner with the kids, or with a chilled glass of wine while the sun sets, this one’s a keeper.

We love to top ours with:

• A scoop of vanilla ice cream (classic)

• Greek yogurt (for a breakfast twist)

• Fresh thyme and flaky salt (if you want to impress your in-laws)

Our lavender syrup is also a great make-ahead—drizzle it over pancakes, stir it into iced tea, or gift a small jar with a handwritten tag.

Grilled peaches with homemade lavender syrup

Ingredients

For the lavender syrup:

• ½ cup water

• ½ cup sugar (you can sub honey for a softer finish)

• 2 tsp Treasured Roots culinary lavender buds

For the peaches:

• 4 ripe but firm peaches, halved and pitted

• 1–2 tbsp olive oil or melted butter for brushing

• Optional: flake salt, fresh thyme, vanilla ice cream, Greek yogurt, or whipped mascarpone

Instructions:

Make the Lavender Syrup:

1. In a small saucepan, bring water and sugar (or honey) to a simmer over medium heat.

2. Once the sugar dissolves, stir in the lavender buds.

3. Remove from heat, cover, and let steep for 15–20 minutes.

4. Strain the syrup into a jar, discarding the buds. Let cool. (Store in fridge for up to 2 weeks.)

Grill the peaches:

1. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.

2. Brush the peach halves with olive oil or melted butter.

3. Place peaches cut side down on the grill. Cook 3–4 minutes until grill marks appear and the fruit begins to soften.

4. Flip and cook another 1–2 minutes on the skin side. Remove from heat.

To serve:

• Plate warm peaches with a drizzle of lavender syrup.

• Add a scoop of vanilla ice cream, a spoonful of Greek yogurt, or whipped mascarpone.

• Optional: Sprinkle with flaky salt, fresh thyme, or crushed pistachios for texture.