grilled peaches with mascarpone

Peach season always seems too short as I adore the sun kissed, fragrant, sweet, and juicy peaches. Yellow or white fleshed, round or donut shaped, peaches are those fruits that I eat more than my weight during the summer months. In our kitchen, they go into breakfast, salad, cobbler, cake, ice cream, and many desserts. More often than not, we love eating them as is or making the simplest desserts like grilled peaches. As cookouts are making a comeback, I'm excited to partner with Calphalon to share a few simple tips for making these delightful amaretto grilled peaches.

These peaches are grilled to perfection and served with whipped mascarpone and crunchy amaretti for the perfect summer dessert. It's an easy and fun treat for entertaining family and friends. Preheat the grill to medium-high.

Lightly brush the grill pan or rack with olive oil. Place the peaches on the grilling surface and do not move in order to achieve great grill marks. Grill 2-3 minutes per side, or until the grill marks are formed and peaches are slightly softened.

Meanwhile, stir the sugar, 2 Tbsp amaretto, and lemon juice in a medium bowl to blend. Set the amaretto mixture aside. Place the grilled peaches in a shallow baking dish and coat them with the amaretto mixture. Set aside for 15 minutes, tossing occasionally. Meanwhile, stir the mascarpone and additional 2 tsp of amaretto in a small bowl to blend.

Divide the grilled peach mixture equally among six dishes. Dollop the mascarpone mixture atop the peaches, and serve. If desired, pour the wine over the peaches before adding the mascarpone. Grilled peaches are delicious on their own but kick things up a notch with vanilla ice cream, whipped cream, creme fraiche, labneh, mascarpone, or ricotta. Plan on at least two peach halves per person. Remove from heat and set aside.

Stir Mascarpone until softened. Mix in maple Syrup and vanilla until well blended to taste. Serve next to or over the grilled peaches dusted with cinnamon and drizzled with extra maple syrup and some sprigs of fresh thyme. I had some mascarpone in the fridge and I thought that the mascarpone melting on the peaches that were still warm from the grill would be really nice. Mascarpone is generally sweetened with something when used like this and I like to use honey for the extra flavour that it adds. I topped it all off with some balsamic syrup to add some tartness and round out the flavours.

The grilled peaches with mascarpone and balsamic syrup took no time at all to whip up and they were really good. I garnished them with some chopped pistachios to add a bit of colour and some contrasting texture. Simply slice the peaches in half, remove the pit and brush the peach halves with melted coconut oil. Heat your grill to medium and grill the peaches cut side down for three minutes.

Remove them from the heat, top them with mascarpone and drizzle with caramel sauce. This simple recipe for grilled peaches is the best summer dessert or side dish. Fresh, juicy peaches are grilled until slightly caramelized and then topped with whipped mascarpone infused with honey and vanilla. The chopped pistachios on top are the finishing touch to this easy and tasty dish. The chopped pistachios on top are an extra special finishing touch to this easy and tasty dish. I find that freestone peaches work best for this recipe as they can be halved much easier in preparation for the grill.

I just brush the peaches with a little honey or maple syrup and grill the peaches for just a couple of minutes until you have created grill marks. I fill the center with a dollop of creamy mascarpone cheese whipped with heavy cream and top with some almond slices or other chopped nuts. And grilled peaches with mascarpone cream drizzled with bourbon salted caramel sauce and sprinkled with crunchy almonds is just terrific.

All the components go so well together and the peach flavour shines through all that delicious topping. Slice peaches in half and discard pits; brush cut side with honey. Place cut side down on greased grill over medium heat. Grill covered for 4 to 6 minutes or until warm, softened slightly and grill marks appear.

Place peach halves in small dessert bowls, spoon mascarpone in centre, dividing equally. Drizzle each serving with about 2 tbsp of sauce and sprinkle with nuts. An easy summer dessert of grilled peaches topped with fresh mascarpone whipped cream and caramel sauce. To grill the peaches simply brush the grates lightly with oil and preheat your grill or grill pan to medium-high heat. Cut your peaches in half and remove the pits, brush the cut side of the peach with oil and grill for 5 minutes.

This simple tips below will help you ensure perfectly grilled peaches every time. Have you ever tried a grilled dessert? This dessert combines grilled peaches with whipped mascarpone and salted caramel sauce for a unique yet easy sweet treat for those warm summer nights ahead. Preheat grill to medium-high (400°F to 450°F).

Or heat a grill pan over medium-high. Brush both sides of peach halves with olive oil. Place peach halves on oiled grates, cut side down, and grill, uncovered, until grill marks appear, about 1 minute. Flip peaches, brush 1 teaspoon of the maple syrup on cut side of each peach half, and grill until tender throughout, about 1 more minute. A sophisticated looking summer dessert that is easy, colorful and packed with flavor!

Soft, juicy grilled peaches are complemented by cinnamon mascarpone whipped cream and drizzled with raw wildflower honey. These grilled peaches are a sophisticated looking summer dessert that is easy, colorful and packed with flavor! Grilled peaches are pretty fantastic on their own but obviously when you add honey and mascarpone, they become all the more delicious!

Another great topping on grilled peaches would be vanilla ice cream. And don't forget to wait a little before you put the mascarpone on top, I put mine when the peaches were still pretty hot and as a result it all melted. I didn't really mind it but if you do, wait for peaches to cool down once they are grilled and then top with the cheese. This grilled peaches recipe is divine and a wonderful way to bring fruit flavors to your grill.

Summer is a perfect time to enjoy both succulent, fresh peaches and also grilling. Combine the two with this beautiful, tasty dessert recipe. We are topping it with a Honey Whipped Mascarpone Cream that is absolutely delicious. Summer is officially here and that it's finally peach season! I've always loved the idea of grilled fruit as the base for a light summer dessert.

And peaches are one of the best fruits to grill since the heat causes them to caramelize a bit, bringing out their sweetness. In a medium bowl, whisk the Mascarpone Cream ingredients together until creamy and homogenous – do not over mix! Preheat the Cuisinart® Griddler® Junior, in the open position, to high. In a large bowl, combine the maple syrup, butter and salt. Add the peaches and toss to coat.

Arrange peaches, cut side down, evenly spaced on the preheated Griddler®. Grill the fruit for about 4 minutes per side. Remove peaches and lay cut side up on a platter.

Fill the center of each peach with a dollop of the mascarpone mixture. Remove from grill and serve grill side up with a healthy drizzle of maple syrup, a dollop of whipped mascarpone cream and a few leaves of fresh mint. Dollop a generous amount of mascarpone cream on top of each grilled peach. Drizzle with bourbon salted caramel sauce and sprinkle with chopped almonds.

Make sure to use a clean grill pan. You don't want any residual flavors from your steak marinade or vegetables to ruin the delicious taste of the peaches. I love using my Calphalon Premier™ Hard-Anodized Nonstick Grill Pan for effortless food release and easy cleanup. Medium heat is best for grilling peaches. Brush the pan lightly with a neutral flavored oil and grill the peaches uncovered for four to five minutes on each side. Grilled fruit is a sweet treat that our family loves during the summer.

This recipe is inspired by my husband's grandmother. She would serve grilled peaches or plums topped with sweetened ricotta for dessert when we would come over for dinner. It's so simple, but perfect on a hot day. These grilled peaches can also be served as an appetizer with pizza on the grill, alongside grilled chicken as a side dish, or even for brunch with a quiche.

Fire up your grill (or heat up your grill pan if you're cooking indoors, in which case you may want to lightly grease your pan first). Place the peach halves sliced side down onto the grill. Let the peaches cook until they are tender and have a light coating of caramelization, about 8-10 minutes depending on your grill.

Then remove from the grill and place on a cooling rack, sliced side up. 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. 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.

The key to nicely grilled peaches is making sure they don't stick to the grill. This means a light coating of olive oil is in order. Then you just grill them for 5-7 minutes.

I personally just leave them face down as I don't feel it's necessary to flip them. This also keeps the skins from sticking to the grill. You want your grill at about 400°F and I use slightly indirect heat so you get nice grill marks without too much char on the fruit. Heat the grill to medium-high. Line a grill pan or baking tray with greaseproof paper and put the halved peaches on it. Brush the fruit with oil and grill for two to three minutes on each side, until you see light char marks.

Put a dollop of the herby cream on top of each peach, finish with a drizzle of the buttery sauce and serve. For the honey-cinnamon sauce, put the butter in a frying pan and set it over a medium heat. Pour this into a heatproof bowl, mix in the honey, vanilla and cinnamon, and put to one side until ready to serve. Grilled peaches topped with mascarpone whipped cream and a caramel drizzle is a fruit dessert that's like summer in a bowl. This dessert is wonderful to add to a summer cookout menu.

To make the caramel sauce, combine the sugar with 60 ml (2 fl oz/¼ cup) of water in a small saucepan over low heat, stirring until the sugar has melted. Use a wet pastry brush to brush down the side of the pan to dissolve any remaining sugar crystals. Bring to the boil and cook, stirring, for about 8 minutes until the mixture turns a light golden colour.

Remove from the heat immediately. Set aside to cool for a few minutes, then stir in the cream and lemon zest. The mixture may foam a little. Grilled peaches with mascarpone cream is a delightful summer treat! Fresh peaches, refreshing mascarpone cream, boozy salted caramel sauce, crunchy almonds.

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.

Mix together powdered sugar, mascarpone cheese and vanilla until smooth. Grill peaches for 2-3 minutes, turning once. Serve with mascarpone mixture, balsamic glaze and chopped pistachios. Fold in the mascarpone and amaretto liqueur and beat until well combined. Transfer the whipped mascarpone cream to a serving bowl and refrigerate until ready to serve.