Grilled Peaches with Honey and Mascarpone
When peaches are at their seasonal peak, they can speak for themselves without a lot of embellishments. In this simple recipe they are grilled to bring out their sweetness, then served with a drizzle of honey and a dollop of creamy mascarpone. If you like, serve the peaches with shortbread cookies.
Ingredients:
- Vegetable oil for brushing
- 1/2 cup (4 oz./125 g) mascarpone cheese
- 3 Tbs. heavy cream
- 1/4 tsp. ground cinnamon (optional)
- 4 ripe peaches, preferably freestone
- 2 Tbs. unsalted butter, melted
- 2 Tbs. honey, slightly warmed until liquid
- Fresh thyme sprigs for garnish (optional)
Directions:
Prepare a medium-hot fire in a grill. Brush the grill grate with oil.
In a small bowl, using a rubber spatula, stir together the mascarpone, cream and cinnamon. Set aside at room temperature while grilling the peaches.
Halve the peaches from the stem end to the blossom end and twist the halves in opposite directions to separate. Remove and discard the pits. Brush the peach halves all over with the melted butter. Put the halves, cut side down, on the grill grate and cook, turning once, until the peaches are slightly softened and nicely grill marked on both sides, about 3 minutes per side.
Divide the peach halves among four plates and drizzle with the honey. Top with the mascarpone mixture, garnish with thyme sprigs and serve immediately. Serves 4.
Adapted from Williams-Sonoma Comfort Food: Recipes for Classic Dishes & More (Weldon Owen, 2014)
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