While you prepare the peaches, preheat your grill to medium heat (around 375-400°F). In a small bowl, combine the brown sugar, cinnamon, and sea salt, mixing thoroughly to distribute the cinnamon evenly throughout. This ensures consistent flavor in every bite when the sugar caramelizes on the peaches.

Halve your peaches lengthwise and use a spoon to gently scoop out the pit from each half. Pat the peaches dry with a paper towel to help them caramelize better on the grill. In a small bowl, whisk together the melted Kerrygold butter and vanilla extract. I like to use a good-quality butter like Kerrygold here because it adds a rich, slightly sweet character that complements the peaches beautifully.

Lightly brush the cut sides of the peaches with the butter-vanilla mixture from Step 2, using a pastry brush to apply an even coat. Place the peaches cut-side down on the preheated grill and cook for 3 minutes without moving them. This creates a beautiful caramelized crust that adds depth and sweetness. Once the time is up, carefully flip each peach half so the skin side is down.

Immediately after flipping, generously sprinkle the cinnamon sugar mixture from Step 1 onto the cut side of each peach half, pressing it gently so it adheres to the warm surface. Grill for another 2-3 minutes until the sugar begins to caramelize and bubble. I find that the sugar caramelizes faster on the second side because the peach flesh is already warm, creating that gorgeous glazed effect.

Transfer the grilled peaches to serving plates while they're still warm. Serve each peach half with a generous dollop of Greek-style yogurt, a scoop of vanilla ice cream, or both. Drizzle the salted caramel sauce over the top for an extra touch of indulgence. The contrast between the warm, caramelized peaches and cool creamy toppings is what makes this dessert truly special.