Grilled Peaches with Mascarpone is an easy, elegant summer dessert you can whip up in under 20 minutes. Juicy, creamy, and finished with pistachios—and a touch of rose water, if you like.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 10 Minutes
How Many Servings?
6 Servings
Table of Contents
Grilled Peaches with Mascarpone are the ultimate summer treat—sweet, smoky, and creamy with a nutty crunch from pistachios. I love adding a splash of rose water to the mascarpone for a floral twist—it’s one of my favorite dessert flavors. But if florals aren’t your thing, feel free to skip it.
Whether you serve these peaches as a brunch salad, an elegant dessert, or alongside grilled meats, they bring pure sunshine to the table.
Ingredients for Grilled Peaches With Mascarpone
- Peaches: Juicy and sweet with a smoky essence from grilling.
- Mascarpone Cheese: Luxuriously rich and creamy with a mild buttery flavor.
- Cream (Frenchie or Heavy Cream): Smooth and velvety, enhancing sweetness.
- Powdered Sugar: Adds a fine, sugary sweetness.
- Honey: Delicate sweetness with a floral essence, drizzling syrupy richness.
- Rose Water: Subtle floral note, elevating overall flavor with a fragrant aroma.
- Toasted Salted Pistachios: Nutty crunch with a hint of saltiness, adding depth.
- Lemon: Citrusy zing, brightening flavors with a zesty, refreshing aroma.
The Allure of Grilled Peaches:
The charm of grilled peaches lies in their sun-soaked sweetness and versatility on the dining table. Here are a few suggestions:
- Salads: Imagine a crisp, refreshing salad where the tartness of greens meets the caramelized sweetness of grilled peaches. It’s a match made in culinary heaven, offering a symphony of textures and flavors that playfully dance on your palate.
- Desserts: Whether it’s the dish’s centerpiece or a delightful side, grilled peaches in desserts bring a smoky depth to sweet endings. Paired with ice cream, the cold creaminess contrasts beautifully with the warm, grilled fruit, creating a unique duo.
- Main Courses: Surprising some, grilled peaches harmonize seamlessly with savory dishes. Their sweetness complements the savory flavors of chicken, offering a tantalizing twist to your regular chicken recipes. And for those who enjoy a touch of fruitiness with their meat, grilled peaches and pork chops promise an unforgettable dining experience.
Tips & Tricks: For a Perfect Grilled Peach
- Choosing the Perfect Peach: Selecting the right peach can make all the difference in your grilling experience. Aim for peaches that are just starting to ripen. They should have a firm yet slightly yielding feel when lightly pressed. Overripe peaches can turn mushy on the grill, losing their texture and form. On the other hand, too hard peaches might not fully develop their flavors when grilled. Your goal? A peach that’s sweet but maintains its integrity on the grill.
- The Subtlety of Rose Water: Rose water brings a delicate floral aroma to dishes, introducing a Middle Eastern touch to the recipe. Its fragrant subtlety elevates the mascarpone and complements the grilled peaches beautifully. If rose water isn’t accessible, you can easily replace it. Vanilla offers a gentle, aromatic warmth. Honey introduces a natural sweetness, and agave provides a milder, nectar-like sweetness. Each alternative promises a unique twist to the dish, so you can choose according to your palate’s preference.
Grilling Alternatives
- How long to grill peaches: Timing is essential for achieving that perfect char without compromising the peach’s juiciness. Cook halved peaches on each side for 4-5 minutes on a preheated grill or pan. You’re aiming for softness, caramelized edges, and defined grill marks.
- Grilling on the stove: No outdoor grill? No problem. A grill pan works wonders on the stovetop. Ensure it’s piping hot before placing your peaches. This high heat ensures those signature grill marks and keeps the peaches from turning too soft.
- Grilling in the oven: If you’re more oven-inclined, grill peaches using your broiler. Place the halved peaches on a baking tray, cut side up, and position them close to the broiler. Monitor them closely and remove them once caramelized and slightly charred, usually within 5-8 minutes.
Serving & Pairing Ideas.
- BBQ Baby Ribs: The succulence of BBQ baby ribs, with their rich and tangy sauce, finds an unexpected yet delightful companion in grilled peaches. The peach’s sweetness tempers the ribs’ robustness, adding complexity to your BBQ experience.
- Black Sea Bass Fish: Seafood and fruit? Absolutely! With its subtle flavors, the delicate, flaky texture of black sea bass pairs beautifully with the pronounced character of grilled peaches. The union of these two creates a melody of sea and orchard, tantalizing the most discerning palates.
- Grilled Corn Salad: Introducing another grilled favorite! With its charred kernels and earthy sweetness, grilled corn echoes the same grilling notes as our star fruit. A salad where these two come together is not just a side dish; it’s a conversation starter.
- Watermelon Salad with Feta and Dukha: A burst of hydration from the watermelon, the creamy tang of feta, and the crunch of Dukha – this salad is a festival of textures and flavors.
How to Make Grilled Peaches with Mascarpone
Preparation
1.
Make the Rose-Honey Syrup
In a small pot, combine honey and 1 teaspoon of rose water. Add a slice of lemon, bring to a gentle boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool to room temperature.
Mark as complete
2.
Grill the Peaches
Preheat your grill or grill pan until hot. Place the peach halves cut-side down and cook for about 10 minutes, until tender and caramelized with beautiful grill marks.
Mark as complete
3.
Whip the Mascarpone Cream
While the peaches grill, use a stand or hand mixer with a whisk attachment to beat the mascarpone, crème fraîche, powdered sugar, and the remaining teaspoon of rose water. Whip on high speed for about 5 minutes until light and fluffy.
Mark as complete
4.
Assemble & Serve
Arrange the grilled peaches on a serving platter. Spoon the whipped mascarpone into the center of each peach half. Sprinkle generously with pistachios and drizzle with the cooled rose-honey syrup. Serve warm and enjoy every bite!
Mark as complete
Print & Share This Recipe!
Grilled to perfection, these peaches, filled with a fluffy mascarpone mix and topped with toasted pistachios, make a delightful summer dessert. A drizzle of honey syrup with a subtle rose water essence adds an exotic touch.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 10 Minutes
How Many Servings?
6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 6 ripe but firm peaches, halved and pitted | |
| 8 oz mascarpone cheese | |
| 4 oz cream Frenchie (or ¼ cup heavy cream) | |
| 2 tablespoons powdered sugar | |
| 5 tablespoons honey | |
| 2 teaspoons rose water separated | |
| ¼ cup toasted salted pistachio (semi chopped) | |
| 1 slice lemon |
Preparation
1
Make the Rose-Honey Syrup
In a small pot, combine honey and 1 teaspoon of rose water. Add a slice of lemon, bring to a gentle boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool to room temperature.
In a small pot, combine honey and 1 teaspoon of rose water. Add a slice of lemon, bring to a gentle boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool to room temperature.
2
Grill the Peaches
Preheat your grill or grill pan until hot. Place the peach halves cut-side down and cook for about 10 minutes, until tender and caramelized with beautiful grill marks.
Preheat your grill or grill pan until hot. Place the peach halves cut-side down and cook for about 10 minutes, until tender and caramelized with beautiful grill marks.
3
Whip the Mascarpone Cream
While the peaches grill, use a stand or hand mixer with a whisk attachment to beat the mascarpone, crème fraîche, powdered sugar, and the remaining teaspoon of rose water. Whip on high speed for about 5 minutes until light and fluffy.
While the peaches grill, use a stand or hand mixer with a whisk attachment to beat the mascarpone, crème fraîche, powdered sugar, and the remaining teaspoon of rose water. Whip on high speed for about 5 minutes until light and fluffy.
4
Assemble & Serve
Arrange the grilled peaches on a serving platter. Spoon the whipped mascarpone into the center of each peach half. Sprinkle generously with pistachios and drizzle with the cooled rose-honey syrup. Serve warm and enjoy every bite!
Arrange the grilled peaches on a serving platter. Spoon the whipped mascarpone into the center of each peach half. Sprinkle generously with pistachios and drizzle with the cooled rose-honey syrup. Serve warm and enjoy every bite!
Recipe Tips & Suggestions
Tips & Tricks for Grilled Peaches with Mascarpone Cheese and Pistachios
Choosing Peaches: Look for firm peaches that give slightly when you press them. These are usually at the perfect stage of ripeness for grilling.
Grilling Peaches: Brush the cut side of the peaches with a little olive oil before grilling to prevent them from sticking to the grill.
Mascarpone Mixture: Make sure the mascarpone cheese is at room temperature before mixing to ensure a smooth, creamy texture.
Toasting Pistachios: If your pistachios aren't pre-toasted, toast them lightly in a dry skillet over medium heat for a few minutes to bring out their flavor.
Serving: Serve immediately after grilling while the peaches are still warm. The contrast of the warm peaches with the cold mascarpone mixture makes for a delightful sensory experience.
Storage: If you have leftovers, store the grilled peaches and the mascarpone mixture separately in the refrigerator. The peaches can be reheated gently before serving, and the mascarpone mixture should be kept chilled.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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