Grilled peaches are an easy and joyful dessert that takes summer flavors to the next level. With the sweetness of ripe peaches paired with creamy mascarpone or a scoop of ice cream, this dish is like sunshine on your plate.
This recipe addresses issues related to undercooked peaches and lack of creativity in traditional desserts, offering delicious alternatives with mascarpone or ice cream.
I remember the first time I tried grilling peaches, it was a surprise how the heat really brought out their natural sweetness, while I was worried about burning them. Thankfully, it turned out delicious! Grilled peaches solve the problem of boring desserts during those hot evenings when you don’t want to turn on the oven.
This recipe is a breeze, taking only nine minutes from start to finish. The combination of warm peaches, creamy toppings, and a little drizzle of honey creates a comforting dessert that feels fancy but is truly simple. If you need ideas for what to serve alongside, consider my Strawberry Shortcake Tiramisu for a delightful sweet ending!
Table of contents
Why You Will Love This Recipe
- Rich and Creamy Topping , The mascarpone adds a smooth richness that beautifully balances the grilling process, making for a luscious experience with each bite.
- Quick and Simple Preparation , With just a few minutes of prep and grill time, you can whip up these grilled peaches in under 10 minutes, making them an accessible choice for spontaneous summer gatherings.
- Seasonal Sweetness , Ripe peaches shine when grilled, enhancing their natural sugars and infusing a warm, caramelized flavor that can’t be beat in the summertime.
- Versatile Serving Options , Whether you top them with mascarpone, ice cream, or a drizzle of honey, these grilled peaches can easily adapt to satisfy various taste preferences and dietary needs.
Grilled Peaches with Mascarpone or Ice Cream
- Prep Time: 3 minutes
- Cool Time:
- Cook Time: 6 minutes
- Total Time: 9 minutes
- Yield: 6 servings 1x
- Category: dessert
- Method: Grilling
- Diet: Vegetarian
Description
Delicious grilled peaches topped with mascarpone cheese or ice cream, perfect for a summer dessert.
Ingredients
- 3 ripe freestone peaches, halved and pitted
- 4 oz (about 113 g) mascarpone cheese
- 1 tablespoon (15 ml) honey, plus more for drizzling
- 1 teaspoon (5 ml) vanilla paste
- Desired amount of ice cream (optional, for serving)
- Balsamic glaze, for drizzling
- Coconut oil, for rubbing on grill to prevent sticking
Instructions
- Step 1: Clean your grill and rub the grill grates with coconut oil or use an organic spray to prevent sticking. Preheat the grill to 400 degrees Fahrenheit (204°C). Ensure the grill is hot to allow the peaches to develop nice grill marks and caramelize well.
- Step 2: Slice the freestone peaches in half and remove the pits. Lightly rub the cut sides of the peaches with coconut oil to prevent sticking. Select ripe peaches that yield slightly to gentle pressure for best results.
- Step 3: In a bowl, use a fork to blend together the mascarpone cheese, honey, and vanilla paste until smooth and well combined. This will make a creamy topping that complements the grilled peaches.
- Step 4: Place the peach halves cut side down directly on the preheated grill. Close the lid and cook for 3 to 5 minutes without moving them to develop distinct grill marks. Check that the peaches are softening but still hold their shape. For crosshatch grill marks, rotate the peaches 90 degrees halfway through grilling. Adjust cooking time if peaches become too soft or mushy; reduce to 2-3 minutes if needed.
- Step 5: Remove the grilled peaches from the heat and place on serving plates. Top each half with the mascarpone mixture or, if preferred, a scoop of ice cream. Drizzle with balsamic glaze lightly to add a sweet and tangy finish. If the glaze is too thick, stir in about 1 teaspoon of warm water to loosen it before drizzling. Serve warm immediately.
Notes
- Room Temperature: Store grilled peaches in an airtight container at room temperature for up to 1 day to maintain freshness.
- Refrigeration: Keep grilled peaches in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Freezing: Wrap grilled peaches well in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before use.
- Peaches Selection: Choose firm but ripe peaches that yield slightly when pressed gently. Avoid peaches that are too soft as they may fall apart on the grill. Allow firmer peaches to ripen at room temperature for 2-3 days until they soften slightly.
- Grill Heat: Maintain the grill at 400°F (204°C) to ensure caramelization. If grill marks do not appear after 3-5 minutes, increase the heat to 450°F (232°C).
- Grill Mark Patterns: For visually appealing crosshatch marks, rotate the peaches 90 degrees halfway through grilling.
- Prevent Mushiness: Shorten grilling time if peaches become mushy; watch for softening without losing structure.
- Balsamic Glaze: Thin a thick glaze with about 1 teaspoon of warm water for easy drizzling.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Peaches: Look for firm, ripe peaches with a slight give. They bring juicy sweetness to this dish. If they’re too soft, they may fall apart on the grill.
- Mascarpone: Use a good-quality mascarpone for creamy texture and richness. It’s important for complementing the grilled peaches without overpowering them.
- Ice Cream: Choose your favorite flavor for a delightful contrast. Vanilla works great, but feel free to experiment. A scoop will add a creamy touch to every bite.
- Honey: Opt for pure honey to drizzle over the grilled peaches. It enhances sweetness and adds a floral note. Maple syrup can work in a pinch if you prefer.
- Cinnamon: A sprinkle of ground cinnamon elevates the flavor. Choose fresh, good-quality cinnamon for the best aroma and taste. Nutmeg can be a nice substitute if you’re in the mood for something different.
- Peaches: Look for firm, ripe peaches with a slight give. They bring juicy sweetness to this dish. If they’re too soft, they may fall apart on the grill.
- Mascarpone: Use a good-quality mascarpone for creamy texture and richness. It’s important for complementing the grilled peaches without overpowering them.
- Ice Cream: Choose your favorite flavor for a delightful contrast. Vanilla works great, but feel free to experiment. A scoop will add a creamy touch to every bite.
- Honey: Opt for pure honey to drizzle over the grilled peaches. It enhances sweetness and adds a floral note. Maple syrup can work in a pinch if you prefer.
- Cinnamon: A sprinkle of ground cinnamon elevates the flavor. Choose fresh, good-quality cinnamon for the best aroma and taste. Nutmeg can be a nice substitute if you’re in the mood for something different.
Recipe Tips
- If peaches feel hard when pressed, allow them to ripen at room temperature for 2-3 days until they yield slightly to pressure.
- When grill marks don’t appear after 3-5 minutes, check if the grill heat is sufficient, or increase the temperature to 450 degrees.
- If the peaches become mushy, reduce grilling time to 2-3 minutes and watch closely for softening without losing structure.
- For uneven grill marks, rotate the peaches 90 degrees halfway through grilling to achieve attractive crosshatch patterns.
- If balsamic glaze is too thick, mix with a bit of warm water, about 1 teaspoon, to achieve a drizzling consistency before serving.
Serving Suggestions
Serve grilled peaches with a scoop of vanilla ice cream or a dollop of mascarpone. Accompany them with fresh mint or toasted nuts for added flavor.
Use grilled peaches to make a summer fruit salad or peach cobbler. Add them to yogurt parfaits or blend them in smoothies for a fruity twist.
Top with a drizzle of honey or balsamic glaze for a sweet finish. Fresh lemon juice can also add a zesty note to enhance the dish.
Recipe variations
- You can use ripe freestone peaches as the main fruit for grilling to get easy pit removal and ideal texture for this dessert.
- Add 4 ounces of mascarpone cheese mixed with 1 teaspoon vanilla paste and 1 tablespoon honey to create a creamy topping with a subtle sweetness.
- Either mascarpone or your desired scoop of ice cream can be placed on warm grilled peaches, finishing with a drizzle of balsamic glaze.
- If serving 6 people, use 3 peaches and 4 ounces of mascarpone, but double quantities and grill in batches for larger groups planning peach desserts like my pumpkin coffee cake.
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How to Store?
To keep your grilled peaches fresh and delicious, follow these storage tips:
Room Temperature: Place grilled peaches in an airtight container and store at room temperature up to 1 day to maintain freshness.
Refrigeration: Use an airtight container to refrigerate grilled peaches up to 3 days. Let them return to room temperature before serving.
Freezing: Wrap grilled peaches in plastic wrap and place in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator.
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