There's something magical about a peach hitting a hot grill. The sugars caramelize, the flesh softens, and suddenly you've got a dessert that feels fancy but took almost no effort. Now add a cold brew caramel drizzle made with Brew Buddy Roast Cold Brew — and you've officially won summer.
This is campfire cooking at its finest: simple ingredients, bold flavors, and zero fuss.
What You'll Need
For the Grilled Peaches:
- 4 ripe peaches, halved and pitted
- 1 tbsp butter, melted
- 1 tbsp brown sugar
- Pinch of cinnamon
For the Cold Brew Caramel:
- ½ cup Brew Buddy Roast Cold Brew (strong concentrate works best)
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tbsp butter
- Pinch of sea salt
To Serve:
- Vanilla ice cream or whipped cream
- Crushed graham crackers (optional but highly recommended)
- Fresh mint
How to Make It
1. Make the Cold Brew Caramel
In a small saucepan over medium heat, combine the cold brew and brown sugar. Stir until the sugar dissolves, then let it simmer for 8–10 minutes until it thickens slightly. Remove from heat, stir in the cream, butter, and sea salt. Set aside to cool — it'll thicken more as it rests.
2. Prep the Peaches
Brush the cut side of each peach half with melted butter, then sprinkle with brown sugar and cinnamon.
3. Grill
Place peaches cut-side down on a hot grill (or cast iron skillet over a campfire). Grill for 4–5 minutes until you get those beautiful char marks and the sugar starts to bubble. Flip and grill another 2 minutes.
4. Assemble
Place two peach halves in a bowl, add a scoop of vanilla ice cream, drizzle generously with cold brew caramel, and finish with crushed graham crackers and fresh mint.
Why Cold Brew?
Cold brew brings a smooth, low-acid coffee depth that plays beautifully against the sweetness of the peaches and caramel. It's not bitter — it's rich. And when it reduces into a caramel sauce, it adds a layer of complexity that you just can't get any other way.
Brew Buddy Roast Cold Brew is made for exactly this kind of moment — bold enough to stand up to the grill, smooth enough to let the peach shine.
Campfire Tips
- No grill? A cast iron skillet over a camp stove or open flame works perfectly.
- Make the caramel ahead of time and store it in a jar — it keeps in the fridge for up to a week.
- Swap vanilla ice cream for coconut cream to make it dairy-free.
This post is part of our Campfire Dessert Series — simple, delicious recipes designed for coffee lovers who love the outdoors. Stay tuned for more.