Grilled peaches, filled with slightly sweetened Mascarpone cheese, drizzled with a bit of honey, topped with either almonds or lavender. The choice is yours, because here are both recipes!
I’ve often wished I could follow the bees in my garden…back to where ever it is they make their honey. My front yard is filled with lavender, Provencal and Hidcote, and as often as I work in my bee-filled garden, I’ve never been stung. I used to just watch them go from bud to bud, wondering how they could collect nectar from lavender…and then I became obsessed with lavender honey. I really wanted to taste it…it had to exist, right? What a great surprise it was, when a friend gave me lavender honey one day. Beautiful, subtly scented, lavender honey. My peaches have all ripened, we actually got to eat most of them this year since we covered our trees and berry vines with netting. In the past, the squirrels would hop on the back wall, steal a peach or two and tease Annabelle by running back and forth on the wall. You could almost hear them saying “Nah, nah!” as they thumbed their paws in their ears and tossed the half eaten peaches on the ground. I first tasted grilled peaches last summer, on a beach in Evanston, Illinois, while I was visiting my cousin.
Why had I never eaten grilled peaches before? And why did it take me a whole year to make them at home? I seem to favor fruit desserts, probably because they are not overly sweet. A grilled peach, filled with slightly sweetened Mascarpone cheese, drizzled with a bit of honey, served with a dessert wine. Yes, sir, that fits the bill for me. The dilemma? What to flavor the Mascarpone with…honey was a given. Lavender or almonds? Why not both? I made both versions for a dinner party, and the eight of us were pretty divided, with the grown-ups favoring the honey-lavender version and everyone loving the honey-almond version.
So here are recipes for both versions of grilled peaches.
- 4 firm but ripe peaches
- 8 ounces Mascarpone or cream cheese
- 3 Tablespoons almond paste, grated or crumbled
- 4 Tablespoons honey
- 4 Tablespoons slivered or sliced almonds lightly toasted.
- Coconut or vegetable oil for grill and peaches
- Additional honey for drizzling
- 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.
- 4 firm but ripe peaches
- 8 ounces Mascarpone cheese
- 1 tablespoon dried lavender. If you are using lavender from your garden, please make sure it's free of pesticides. Otherwise you can purchase culinary lavender at most cooking stores as well as Cost Plus.
- 3 tablespoons honey
- Follow directions for grilled peaches above.
- Mix Mascarpone, honey and lavender together in a food processor.
- Spoon mixture into warm peaches.
Looking for more lavender and honey recipes?
Some of the items I used in this post are shown for your convenience. (This is an affiliate link for which I receive a small percentage. Thank you!)
Almond Paste Culinary lavender