Select several ripe Freestone peaches that are on the firm side and have a sweet scent. The sweeter the smell, the riper they are.
Slice in half, remove the pit but keep the skin on. Some people like to brush the open side of the peach with butter or olive oil and sprinkle it with coconut sugar, but I skip all of that since the peach will naturally caramelize as it cooks.
Over medium heat on the grill, put the cut side down and let cook for two to three minutes, until you see a solid set of grill marks.
Serve cooled as is, with a scoop of ice cream, sliced in salads or paired with burrata and a balsamic reduction.
Store grilled peaches in an airtight container for two to three days and serve them chilled or reheated for five or ten minutes at 350 degrees.
