📝 About This Recipe
This elegant dessert captures the essence of a late summer evening, transforming humble stone fruits into a sophisticated masterpiece through the magic of caramelization. As the peaches hit the hot grates, their natural sugars intensify, creating a smoky-sweet profile that harmonizes beautifully with floral honey and velvety cream. It is a celebration of seasonal simplicity, offering a stunning contrast between the warm, charred fruit and a cool, citrus-kissed mascarpone dollop.
🥗 Ingredients
The Peaches
- 4 large Fresh Peaches (ripe but firm, halved and pitted)
- 3 tablespoons Unsalted Butter (melted)
- 1 tablespoon Light Brown Sugar (for extra caramelization)
- 1/4 teaspoon Ground Cinnamon
Honey Glaze & Toppings
- 1/4 cup Wildflower Honey (high quality, slightly warmed)
- 1 pinch Sea Salt Flakes (such as Maldon)
- 8-10 pieces Fresh Mint Leaves (chiffonade or small leaves)
- 2 tablespoons Roasted Pistachios (unsalted, roughly chopped)
Whipped Mascarpone Cream
- 1/2 cup Mascarpone Cheese (chilled)
- 1/4 cup Heavy Whipping Cream (cold)
- 1 tablespoon Powdered Sugar (sifted)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F/200°C). Ensure the grates are very clean to prevent sticking.
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2
While the grill heats, prepare the peaches by washing them gently and patting them dry. Slice each peach in half along the seam, twist to open, and remove the pit.
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3
In a small bowl, whisk together the melted butter, brown sugar, and ground cinnamon until the sugar is mostly dissolved.
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4
Using a pastry brush, generously coat the cut side of each peach half with the butter and sugar mixture.
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5
In a medium chilled mixing bowl, combine the mascarpone, heavy cream, powdered sugar, vanilla bean paste, and lemon zest.
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6
Whisk the mascarpone mixture by hand or with an electric mixer on medium speed until soft, billowy peaks form. Do not overbeat or it will become grainy. Refrigerate until ready to serve.
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7
Lightly oil the grill grates using a folded paper towel dipped in neutral oil held with tongs.
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8
Place the peaches cut-side down onto the hot grates. Grill undisturbed for 4-5 minutes until deep, charred grill marks appear and the fruit begins to soften.
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9
Flip the peaches over using a wide spatula or tongs. Grill on the skin side for another 2-3 minutes to warm the fruit through completely.
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10
Remove the peaches from the grill and place them on a serving platter, cut-side up.
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11
While the peaches are still piping hot, drizzle the wildflower honey evenly over the centers, allowing it to pool in the pit cavity.
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12
Place a generous dollop of the chilled lemon-vanilla mascarpone cream into the center of each peach half.
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13
Garnish with the chopped pistachios, fresh mint, and a tiny sprinkle of flaky sea salt to enhance the flavors.
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14
Serve immediately while the peaches are warm and the cream just begins to melt into the honey.
💡 Chef's Tips
Choose peaches that give slightly when pressed but aren't mushy; overly ripe fruit will fall apart on the grill. If the peaches are sticking to the grill, they likely aren't ready to be flipped yet—wait another 30 seconds for the sugars to caramelize and release. For a vegan alternative, use coconut cream instead of mascarpone and maple syrup instead of honey. Always clean your grill grates thoroughly before starting to avoid any savory or 'oniony' flavors transferring to your dessert. You can substitute nectarines or large plums if peaches are not at their peak season.
🍽️ Serving Suggestions
Pair with a glass of chilled Moscato d'Asti or a late-harvest Riesling to complement the stone fruit notes. Serve alongside a scoop of high-quality vanilla bean gelato for an extra indulgent treat. Accompany with thin almond biscotti or shortbread cookies for a delightful crunch. A light dusting of crushed amaretti cookies over the top adds a wonderful Italian-style nutty depth. Enjoy as a light conclusion to a summer BBQ featuring grilled seafood or chicken.