Grilled Peaches with Mascarpone Cheese
In the summer, I like to buy large bags or baskets of fresh peaches at the farmers’ market. I eat the perfectly ripe ones immediately and use the firmer (but still ripe) specimens for this amazing dessert combo. But do be sure that your peaches are a little firm; if they’re going soft all over, they’ll fall apart on the grill. Add the cheese mixture right before you serve it so it looks fresh.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
Step 2
Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Lightly brush the grill rack or pan with oil. Grill the peaches until they are heated through and beginning to brown, turning occasionally, about 5 minutes. Immediately transfer the grilled peaches to the brandy mixture, and toss to coat. Set aside for 15 minutes, tossing occasionally.
Step 3
Meanwhile, in a small bowl, stir the mascarpone and vanilla to blend.
Step 4
Divide the peach mixture equally among 6 coupe dishes and pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.
