Grilled Peaches with Cinnamon and Rosemary

Grilled Peaches with Cinnamon and Rosemary

A New Year, a new journey through France. For the next few months we'll be touring the region of Provence. Peaches are grown mainly in the Provence region of France. They demand to be eaten when perfectly ripe, but because they bruise so easily, they are frequently picked when they are quite hard. Set aside, they will mature, but you can’t always expect the peachiness of a ripe picking. You will know a good ripening by the scent. Don’t discard peaches which don’t ripen successfully, they can be grilled with excellent results.


  • 4 peaches
  • 1 tblsp sugar
  • ½ tsp cinnamon
  • 2 tblsp macadamia oil (or a light oil vegetable oil)
  • 1 tblsp very finely chopped rosemary


  • Rinse the peaches, cut them in half, and remove the seeds. Place the peach halves in a dish.
  • Mix the sugar and cinnamon, stir in the oil, and brush the mixture over the peaches. Sprinkle with the rosemary. Marinate for about half an hour, turning and basting once.
  • While the peaches are marinating, preheat the frying pan.
  • Place the peaches onto the pan and heat them for 2 or 3 minutes on each side, until they are tender but not too soft. Serve immediately, alone, with custard or with a scoop of vanilla ice cream.
Grilled Peaches with Cinnamon and Rosemary
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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