Delicious Eats

Grilled Peaches with Pomegranate

Note from recipe contributor, Native Foods:

Veggies have always monopolized the real estate on our back patio grills, but fruits are setting up shop temporarily. Peaches warm to the grill just as easily as those peppers, and boy do they look pretty when they’re done.


3 to 4 medium peaches

½ tsp sea salt

½ tsp black ground pepper, ground

½ cup pomegranate seeds

2 tbsp olive oil

½ cup Pesto Feta Cheese (see below)

2 tbsp Pomegranate Glaze (see below)

For Pesto Feta Cheese:

1 cup silken tofu, extra-firm and crumbled

½ cup silken tofu, firm and crumbled

3 tbsp lemon juice

½ tsp ground black pepper

½ cup Basil Pesto (see below)

2 tbsp parsley, chopped

1 tsp sea salt

For Basil Pesto:

6 cloves garlic

½ cup pine nuts, toasted

½ cup walnuts

½ cup pumpkin seeds, toasted

3 cups basil leaves, lightly packed

1/8 tsp ground black pepper

¼ tsp. lemon juice

½ tsp sea salt

For Pomegranate Glaze:

4 cups organic pomegranate juice

2 tbsp. red wine vinaigrette

½ cup brown sugar


For Pesto Feta Cheese:

  1. Mix everything together in a bowl.
  2. Chill for 30to 35 minutes before serving.

For Basil Pesto:

  1. Puree garlic, pine nuts, walnits, and pumpkin seeds in a food processor with olive oil.
  2. Add remaining ingredients and blend.

For Pomegranate Glaze:

  1. In a saucepot, add all the ingredients and bring to a boil. Reduce to half on medium heat. Remove from heat and let cool.

For Assembly:

  1. Cut peaches in half and remove the pits. Sprinkle salt and pepper on peaches and drizzle with olive oil. Place on the grill for about 3 to 4 minutes until they get that nicely charred look. Remove from grill.
  2. Place the feta inside the peaches. Then drizzle with pomegranate glaze and garnish with pomegranate seeds.

YIELD: Serves 4-6

This recipe and more can be found in the Native Foods Celebration Cookbook! Available online at or in stores.