Grilled Peaches & Mascarpone
It’s grilling season and your grill is not just for meat.
I love summer stone fruit and one of my favorite preparations is grilling. Grilling the fruit caramelizes the sugars making the fruit even richer.
This recipe is a stunner. The peaches can be an accompaniment to chicken, pork, or duck. Or they can top a mix of greens for a luscious summer salad. You can sweeten the mascarpone with honey or replace it with whipped cream or ice cream for dessert - drizzled with your favorite liqueur like peach schnapps, triple sec, or Cointreau.
Once you get into grilling fruit, you won't want to stop. Large thick slices of watermelon are wonderful grilled then sprinkled with Maldon flake salt. Pineapple and pears lend themselves beautifully to grilling. Perfect toppings include mascarpone, like in this recipe, or creme fraiche, whipped ricotta, or shaved parmesan.
Get creative and get grilling!
brush fruit with fruity delicate olive oil or sugar to help the caramelization
Grilled Peaches and Mascarpone
Ingredients
Instructions
- Preheat oven to 400°
- Roughly chop nuts and spread on a baking sheet
- Toast nuts until golden brown. Remove from oven and set aside
- While nuts are toasting, whisk together balsamic vinegar and brown sugar in a medium bowl.
- Cut peaches in half and remove the pits
- Gently toss each peach half in the sugar mixture to coat
- Set peaches on a plate to rest while preparing your grill. You can use an outdoor grill or a grill pan on your stovetop. A cast iron skillet will work, but the grill marks are great!
- Add peach halves to your grill or grill pan skin side down. Grill for about 3 minutes until slightly charred.
- Turn and grill on the cut side for about 1 minute until grill marks are visible and you have a slight char.
- While peaches are grilling, whip the mascarpone cheese in a small bowl with a pinch of sea salt and ground black pepper. Set aside for serving.
- For dessert: Place two peach halves on a plate. Top with a dollop of mascarpone and toasted nuts. Drizzle with honey or liqueur.
- For a side dish: Place two peach halves on the dinner plate. Top with a small dollop of mascarpone and toasted nuts; top with a green garnish like chopped basil or parsley.
- For a summer salad: Toss greens like butter lettuce and arugula in olive oil, wine vinegar, and salt. Add cut tomatoes. Top with two peach halves, mascarpone, and toasted nuts.
Notes
- The fruit can be cut up as much as a day ahead.
- The dressing can be made up to 3 days ahead; just give it a vigorous shake before dressing the fruit
- Only add the dressing and mint within an hour of serving
Nutrition Facts
Calories
1267Fat
114Sat. Fat
67Carbs
38Fiber
4Net carbs
34Sugar
27Protein
21Sodium
154Cholesterol
237You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. Please note, our calculations are for the entire recipe, not individual servings
