Grilled Peaches with Mascarpone Cream
Grilled peaches are one of the ultimate easy summer treats. The grill's heat caramelizes the peaches and brings out their natural sugars and juices. Paired with sweet honey mascarpone, the flavors meld into a delightful combination of warm, tender fruit and cool, creamy mascarpone. Simple and delicious!
Servings 6
Ingredients
Grilled Peaches
- 6 peaches freestone, yellow - ripe but firm
- 60 mL (¼ cup) honey
- 1 Tablespoon neutral oil to brush on cut peaches
Honey Mascarpone Cream
- 226 grams (8 ounces, 1 cup) mascarpone cheese
- 226 grams (1 cup) Greek yogurt
- 60 mL (¼ cup) honey
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon almond extract (optional)
- 12-18 small amaretti cookies for garnish (optional)
- 3 sprigs thyme leaves for garnish (optional)
Instructions
- Preheat a gas or charcoal grill to 450 degrees (high temperature), approximately 15 minutes. If using charcoal, cook over a dying charcoal fire. (If you don't have a temperature gauge, you should be able to hold your hand 1-2 inches over the grill grates for just 1-2 seconds at this temperature.)
Honey Mascarpone Cream
- In a medium bowl, combine Greek yogurt, honey, vanilla and almond extracts. Whisk until fully combined. Add mascarpone and mix gently until incorporated. Set aside (if longer than 15 minutes, refrigerate until ready to serve).
Grilled Peaches
- Wash and dry the peaches.
- Run a paring knife around the circumference of the peach along the crease (as you would when opening an avocado). Twist each half of the peach in opposite directions to separate the halves. If pit is loose, remove with your fingers. If not, use a spoon or melon baller to scoop out the pit.
- Brush the cut side of each peach half with oil. Place cut side down on the grill for 4-5 minutes, or until grill marks form and little bubbles begin to appear at the edges of the fruit.
- Carefully remove peaches from grill and place cut side up onto a platter to retain the juices. Peaches will continue to soften after being removed from the grill.
- Divide the mascarpone cream between 6 wide, low bowls. Place two grilled peach halves, cut side up, in each bowl. Drizzle with honey and roughly crumble 2 to 3 amaretti cookies over the top of each. Sprinkle with fresh thyme leaves. Serve immediately.
Notes
- Start with a clean grill. Scrub the grill with a brush or scrub pad when warm to remove any grease or carbon residue.
- Brush the peaches with oil! This helps prevent the peaches from sticking to the grates and will help you get those fun grill marks.
- When grilling peaches, make sure the grill is well preheated so that the grill grates are HOT. A cold grill often leads to stuck food.
- These peaches are best when made fresh and served warm.
- If you have leftovers, store the peaches separate from the mascarpone cream in airtight containers in the refrigerator for 3-5 days. For best results, warm peaches back up prior to serving.
- I don't recommend freezing grilled peaches. They're so delicious, I doubt you'll have that many leftovers! If you do have extras, you can always use them in smoothies, serve them over yogurt, or in one of other many variations.