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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.