Recipe for Grilled Peaches and Ginger

In Colorado we wait anxiously for Palisade peaches to ripen and become available in mid-August.  It’s a special time of year, particularly for residents of a state with limited agricultural output.  In anticipation and celebration of peach season, here’s a different way to serve your peaches with a twist of ginger that would surely please Hildegard of Bingen.

Recipe for Grilled Peaches with Ginger Glaze

Hildegard would have liked this recipe for grilled peaches.  Mostly, because of the addition of ginger, nutmeg, and limes. As a primary ingredient, peaches would not necessarily have appealed to Hildegard, but we know they taste great.  Hildegard thought of ginger, nutmeg and peach trees as possessing warming qualities used to promote the balance of bodily humors.


Serves one peach per person, for approximately four people.

  • 1 to 3 Oz Dark Rum (Black Strap is best)
  • 2 Tbsp Coconut Oil
  • One ginger root nub (about 4 Tbsp chopped)
  • 3 Limes (juiced), one quartered for serving
  • 2 Tbsp Raw Unfiltered Honey
  • Nutmeg


Pre-heat grill. Halve and pit ripe, room temperature peaches. Juice the limes into a small dish, mix in honey. Peel and mince fresh ginger root. Brush the exposed flesh of the peach halves with coconut oil. Place peaches face-down on hot grill, reduce heat. Cook until flesh softens, 3-4 minutes. Turn over and drizzle the lime-honey juice. Cook for 1-3 minutes, depending on how ripe. Remove from heat. Drizzle generously with rum. Sprinkle with minced ginger. Dust with nutmeg (fresh grated is best.) Serve warm with lime wedges.

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