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an arial view of a wide purple bowl with grilled peaches, whipped mascarpone and honey, garnished with fresh mint, and a smaller neutral colored bowl with grilled peaches

Grilled Peaches with Mascarpone and Honey

  • Author: Keith Recker

Description

A sweet way to take advantage of peach season.

Ingredients

Scale
  • 6 ripe peaches
  • 2 cups mascarpone
  • 3 tbsp honey (divided)
  • Zest of 2 lemons
  • 1 tbsp lemon juice
  • Fresh mint, to garnish

Instructions

  1. Mix mascarpone and two tablespoons of honey. Spread a generous tablespoon on each of six dessert plates. Sprinkle lemon zest on top.
  2. Mix 1 tablespoon of lemon juice and one tablespoon of honey.
  3. If the ripe peaches you select are willing to be cut in half, separated, and pit removed, fantastic! If not, also fine. Grill halves skin side down over low heat until warm all the way through — usually about 5 minutes. Using tongs, flip them flesh side down and grill for a minute or so. If the peach will not easily separate, use tongs to grill it on all sides.
  4. Place one peach (or two halves) onto each mascarpone-slathered dessert plate.
  5. Using a brush, give each grilled peach a glaze with the honey-lemon mixture.
  6. Garnish with mint and serve.

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Find it online: https://www.tablemagazine.com/grilled-peaches-with-mascarpone-and-honey/