Description
Delicious grilled peaches topped with mascarpone cheese or ice cream, perfect for a summer dessert.
Ingredients
Scale
- 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