Today I am sharing one of the simplest, easiest, and fastest summer desserts on the planet. Yep, on the whole planet! 😉 A little fresh fruit, a barbecue grill, a touch of Italian cream cheese and your dessert is made!
Today is Peach day at the Food Network and we are celebrating one of summer’s favorite stone fruits. This is one of the few fruits my mom could get me to eat from the time I was a little girl. That is until one summer when I was in my twenties …
That year I was living at home and needed a job to tide me over until my full-time position started in the fall. So I took a job working at the local cannery. I happened to arrive during peach season and as I drove up for my first shift, I inhaled the beautiful smell of ripe peaches in the warm summer air.
I was excited because I had never done this kind of work before and it was going to be a real adventure for me! I was working the night shift, which means I came on right after dinner and had “lunch” in the middle of the night. Thank goodness for caffeine tablets to help me stay awake!
It was a great learning experience. I worked jobs all over the cannery, filling in wherever someone had called in sick or was on vacation. I cut the pits out of peach halves, helped make fruit cocktail, and stood at the conveyor belt, picking out anything that wasn’t perfect. The funny thing was that after a little while the belt was standing still and I was the one moving! I had to take a Dramamine to stop my motion sickness, LOL!
After working at the cannery for a few months and smelling the very sweet fruit every day, it took me a couple of years before I could eat another peach. But eventually I was able to enjoy the juicy sweetness again and now I wait all year for the peaches to come into season.
Today’s recipe is a spin on one of my winter favorites, poached pears. I replaced the pears with peaches and instead of poaching them in red wine I grilled them. Grilling brings out the natural sugars, caramelizing them lightly and adding just a touch of smokiness. And because they are cooked on the grill, you have very little clean up required.
If you haven’t tried mascarpone before, you don’t know what you are missing. Mascarpone is an Italian version of cream cheese, similar but lighter flavor and creamier than our American variety. It is decadent and perfect to add just a touch of richness to the fresh peaches.
If your peaches aren’t fully ripe or flavorful, add the cinnamon to the mascarpone and punch it up a little. If your peaches are brimming with flavor, you can leave it out and just let the peaches shine on their own. If you are avoiding processed sugars, you can always use honey or agave to sweeten the cheese.
Make sure you check out the recipes from the other bloggers as well – there is a ton of talent here today!! And join in the fun of our Pinterest page. I hope you enjoy this simple summer dessert and have a wonderful day!
- 4 ripe fresh peaches or nectarines
- 1/2 cup mascarpone cheese, at room temperature
- 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon, optional
- 1 to 2 tbsp powdered sugar, or to taste
- 2 tbsp coarsely chopped toasted pistachios or hazelnuts
- Coarse sugar or maple syrup, optional
- Fresh mint leaves, for garnish
- Grill the Peaches: Heat your grill to medium-low.
- Rinse the peaches well in clean running water and pat dry. Halve or quarter the peaches and discard the pits. Peel if you prefer, but this is not necessary. Brush the cut sides with melted butter or a neutral-flavored oil.
- Place on the hot grill, cut side down. Cover the grill and cook until charred and slightly softened, about 4 to 5 minutes. Using tongs, remove from the grill and set aside to cool at room temperature.
- Prepare the Filling: In a small bowl combine the mascarpone cheese, vanilla, cinnamon (if using), and powdered sugar. Whisk until smooth. Taste and add more sugar or spices if desired. Set aside at room temperature.
- For Serving: When peaches are cool enough to handle, set two halves (or four quarters), grilled side up, on serving plates. Spoon or pipe some of the sweetened mascarpone cheese in the center of each peach half (or quarter). Sprinkle the top with chopped nuts. Drizzle a little maple syrup or sprinkle the tops with sugar if desired. Garnish with some fresh mint leaves and serve immediately.
Create a New Tradition Today!
Check out these other peach recipes from my wonderful friends!
Jeanette’s Healthy Living: Peach Kiwi Salsa
Chez Us: Upside Down Peach Bourbon Cake
Virtually Homemade: Peach Cobbler Muffins
Made By Michelle: Mint Peach Popsicles
Taste With The Eyes: The BLP Sandwich (Bacon, Lettuce and Peach)
Napa Farmhouse 1885: Healthy Peach Crisp Smoothie
Red or Green: Spiced Peach Daiquiri
Feed Me Phoebe: Peach Lassi
Domesticate Me: Grilled Halibut Tacos with Peach Salsa
Weelicious: Kenya’s Peach Cake
Blue Apron Blog: Seared Trout with Peach and Arugula Salad
The Sensitive Epicure: Grilled Peaches with Greek Yogurt, Honey, Lime Zest and Vanilla
Daily*Dishin: Blackberry Cheesecake with Fresh Peach Topping
Devour: Chia Seed Pudding with Peaches
FN Dish: 5 Unsung Sides of the Summer Peach
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