6 Grilled Desserts to Throw on the BBQ This Summer

Danielle Walsh

Everything that's fit to grill, we're grilling it. From brunch to dinner to drinks, we're throwing everything on the barbie for that irresistible smokey, caramelized flavor. And there is no way we're leaving out dessert. We rounded up six of our favorite grilled dessert recipes for you to try this summer. And if none of them float your boat, you can always make a grilled cocktail. That counts as dessert, right?

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Grilled Brown-Sugar Peaches with White ChocolateGRILLED BROWN-SUGAR PEACHES WITH WHITE CHOCOLATE
If you like, drizzle amaretto or balsamic vinegar over the grilled peaches just before serving.
4 servings
Prep: 15 minutes
Total: 15 minutes
Recipe by Jeanne Thiel Kelley

4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons (packed) dark brown sugar
1/2 teaspoon ground cinnamon
4 unpeeled peaches, halved, pitted
1/3 cup finely chopped white chocolate
3 tablespoons coarsely chopped toasted salted pistachios

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Prepare barbecue (medium-high heat). Whisk first 3 ingredients in large bowl to blend. Add peach halves; toss to coat well. Place peaches, cut side down, on grill. Grill until slightly charred, about 1 minute. Using tongs, turn peaches over. Divide chopped white chocolate among peach cavities and drizzle remaining butter mixture from bowl over chocolate. Grill until chocolate just begins to melt and peaches are charred, about 2 minutes. Divide peach halves among bowls. Sprinkle with pistachios and serve.

Grilled Pineapple and Banana Sauce with Honey and LimeGrilled Pineapple and Banana Sauce with Honey and LimeGRILLED PINEAPPLE AND BANANA SAUCE WITH HONEY AND LIME

makes about 3 cups
Recipe by Dede Wilson

2 tablespoons (1/4 stick) unsalted butter
2 tablespoons honey
2 tablespoons golden brown sugar
1 tablespoon fresh lime juice
1/2 vanilla bean, split lengthwise
5 1/2-inch-thick rounds peeled cored pineapple
2 medium bananas, peeled

Place butter, honey, brown sugar, and lime juice in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, whisking until smooth. Cover and refrigerate. Remove vanilla bean and rewarm sauce before using. Prepare barbecue (medium-high heat).
Brush both sides of pineapple with some sauce. Grill 1 minute per side. Transfer to plate; cut into 1/2-inch cubes and place in large bowl, leaving juices behind. Mix remaining sauce into pineapple. Cut bananas into 1/2-inch chunks; fold into pineapple mixture.

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Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.
6 servings
Recipe by Jamie Perviance

2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces)
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
6 medium-size ripe but firm peaches, halved, pitted

Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.

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Grilled Rum-Basted Pineapple with Sorbet
This fun, grilled dessert comes together in less than five minutes.

12 servings
Recipe by Nadine Francis West and Arnold West

2 pineapples, peeled, sliced crosswise into 1/2-inch-thick rounds
Dark rum
Assorted sorbets (such as passion fruit, mango, coconut, and raspberry)
Fresh mint sprigs

Prepare barbecue (medium-high heat). Place pineapple on grill; cook until just heated through, about 1 minute per side. Brush generously with rum; grill 1 minute longer on each side. Transfer to plates; brush with rum. Top each pineapple round with small scoops of sorbet; garnish with mint. Serve with cookies.

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6 servings
Recipe by Rozanne Gold

1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1 teaspoon orange-flower water
1 large ripe pineapple
1/4 cup minced fresh mint

Whisk first 4 ingredients in large glass baking dish. Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat. Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours. Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish. Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.

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Smoking Peach
Make a big batch of the grilled peach-infused bourbon and use it in other cocktails for a sweet and smoky kick.
Makes 4
Recipe by Kevin Diedrich of Jasper's Corner Tap & Kitchen in San Francisco

6 ounces dry Sherry (Dry Sack Sherry)
4 ounces fresh lemon juice
2 ounces Grilled Peach-Infused Bourbon (see recipe)
2 ounces honey
4 peach slices (for serving)

Combine Sherry, lemon juice, Grilled Peach-Infused Bourbon, and honey in a large pitcher filled with ice. Stir until outside of pitcher is frosty, about 1 minute. Divide among 4 Old Fashioned glasses filled with ice. Garnish each with a peach slice.