It's pretty similar. Your grill likely gets hotter. The big trick is temperature. But also, IME, they're good that way, but not grilled-ish. If you have gas flames on your stove, you can grill on a wire rack or grating, but peaches make an awful mess that way. Not worth it unless you were already planning a deep cleaning. In a pan, it's hard to get a char because the peaches sit in their own juice. You might get the most like grilled by roasting in the oven, on a grid on a sheet pan, but I haven't done that.

I'm wondering if it would work to grill them before the rain, and reheat them for dessert.

Good luck!

Can you grill in your open garage doorway, take back into your kitchen to plate? DH cooks on ours that way 12 mo a year. If very windy or blowing snow, he backs his truck up to the entrance as a wind block. A very deep overhang around our house doesn't hurt a bit either, he doesn't even get wet.

I wouldn't hesitate to do them with a hot grill pan on my stove though. Hotter than you would turn up your skillet, and watch them so you're sure you are estimating the heat setting close enough...

I looked at peaches at our cooler coastal store just yesterday and decided not ripe enough to bring home to use this weekend 😒

Most grills have covers, whether gas or charcoal. Doesn't your's?

The hot grill pan morz8 mentioned would work. If no grill pan, use a heavy, cast iron skillet.

The grill is out on the back deck, which is not covered, so I'm the one who will get soaked. Even with an umbrella I'd likely get wet with the winds blowing and all. If it were just DH and I wouldn't care, but not with guests. The kiobash got put on our evening outdoor plans, too. Oh well. On the bright side, we can use the rain, the garden will be happy :0)

I do have one of those grill pans - for fish, I think? It's the kind that has the holes it in, I use it when I grill fruit. I guess I could use that on the stovetop but yea would probably make a mess.

If I just a heavy pan like my Le Creuset, would I still do 3 minutes on each side?

Your LC pan is good. Heat it up over medium high heat and melt some butter. Add the peach halves (just assuming that’s what you’re using? Unpeeled?) cut side down, and check at the 3 minutes you mentioned. Could take a bit longer. Watch for some caramelization on the edges.

Good point from Annie. I’ve both grilled and sautéed peaches, and the latter is very tasty.

Update: I caught a break in the rain and was able to grill them. They came out ok but could have been better -- the pits clung and I had to dig them out so some of them weren't too attractive. They tasted ok, though. I can't tell if my guests like them or not. A couple people had a second half, but no one said they actually liked them :0/ (well I did and raided the leftover marscapone in the fridge when everyone left).

"I would imagine sautéd in butter until tender and juicy would work just as nicely with a mascarpone topping..."

I didn't even think of that, that's a great idea.

mxk, depending on the sweetness of the peaches, you can add a bit of brown sugar to the butter.

MXK, I've learned that guests will praise food that's surprising, and when they don't like it, they'll say something positive to be polite. If they just like the food, they don't say much other than the generic thank-you. I would interpret the seconds as really liked it, since by dessert they should have had enough food. I'd guess that the no mentions liked it but weren't astounded. Or possibly holding back not wanting to blurt out ”Looked a mess, but mighty tasty.” Or, ”Who needs the fruit? Do you have more topping?” What they're probably thinking was, ”Nice way to end a meal.”

I'm glad you were able to grill and not have to reinvent on the fly. Entertaining can be stressful enough without that!