Grilled peaches, filled with slightly sweetened Mascarpone cheese, drizzled with a bit of honey, and topped toasted almonds are a summertime treat.
I first tasted grilled peaches the summer of 2011. I was visiting family in Chicago and we BBQ’d on the shores of Lake Michigan. They were memorably delicious, with the warm, slightly caramelized flesh of the peach combined with the slightly sweetened mascarpone for a wonderful combination of warm, cool, creamy and juicy. I love anything almond flavored, so the hint of almond paste makes this one of my favorite summertime desserts. If you love fruit desserts like I do, you should try Poire Belle Helene or Bananas Tropical.
Grilling peaches brings out the natural sugar in the fruit and gently caramelizes the surface of the fruit. Because they are naturally sweet already, this recipe uses just a touch of honey in addition to the almond paste to lightly sweeten the mascarpone, making it the perfect dessert for someone who is watching their sugar intake.
How to grill a peach
Simple slice the peaches in half horizontally and scoop out the pit. Brush each side with coconut oil. Cook them about 4 minutes per side, until grill marks appear and the peach begins to soften. Once you’ve removed them to a serving plate, fill them with the mascarpone cheese mixture.
Looking for more summer grilling ideas?
Did you know you can even grill pizza!
My favorite way to eat vegetables is this recipe for Lemon Thyme and Butter Grilled Vegetables.
Grilled Peaches With Mascarpone, Almonds And Honey
- Pre-heat grill to medium
- Cut peaches in half and remove stones. Brush each side lightly with oil.
- Meanwhile, blend cheese with almond paste, and honey until smooth.
- Grill peaches on medium heat, about 4 minutes per side until grill marks appear and fruit begins to soften. Remove from the grill.
- Stuff warm peaches with Mascarpone mixture.
- Drizzle with additional honey. Top with toasted almonds.