GRILLED PEACHES RECIPE WITH HONEY MASCARPONE
This Grilled Peaches Recipe is the best summer snack or appetizer! The peaches pair great with honey, mascarpone, fresh thyme or vanilla ice cream! This vegetarian recipe will also please both kids and adults and it comes together in under 15 minutes!
Provided by Caitlyn Erhardt
Categories Appetizer Dessert Snack
Time 12m
Number Of Ingredients 7
Steps:
- Wash peaches and slice each lengthwise then remove the pit. Brush each peach halve with olive oil then sprinkle with brown sugar.
- Heat a grill pan, outdoor grill or skillet and add peaches skin side up when warm. Cook until peaches are soft and slightly charred. While the peaches are cooking prepare the honey mascarpone.
- Combine mascarpone cheese, vanilla extract and honey in a bowl and stir with a whisk until light and combined.
- When peaches are finished cooking serve each warm with a spoonful of honey mascarpone. Drizzle each with additional honey and fresh thyme if desired. Enjoy!
Nutrition Facts : ServingSize 1 Peach, Calories 275 kcal, Carbohydrate 28.1 g, Protein 8.4 g, Fat 15.1 g, SaturatedFat 6.1 g, Cholesterol 31 mg, Sodium 53 mg, Fiber 2.3 g, Sugar 24.3 g
PEACHES AND MASCARPONE
Make and share this Peaches and Mascarpone recipe from Food.com.
Provided by The Kitchen Assista
Categories Dessert
Time 10m
Yield 12 halves, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Halve and pit 6 ripe peaches.
- Stir together the mascarpone and heavy cream.
- Fill the cavity of each peach half with mixture.
- Crush 3 pair of Amaretti cookies and add 1/2 teaspoons ground cinnamon.
- Sprinkle Amaretti mixture over the peaches.
GRILLED PEACHES AND CREAM
Provided by Robert Irvine : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat grill over medium-high heat.
- Cut peaches in half and remove the stone. Brush with oil and sprinkle with salt. Place on the hot grill. (If you don't have a grill use a hot saute pan.) Cook until soft but not falling apart, approximately 3 minutes on both sides. Set aside to rest.
- In a small bowl mix the mascarpone, cream cheese and powdered sugar together until it reaches a smooth consistency. Use a little hot water to loosen, if mixture remains stiff.
- To finish place 2 halves of the grilled peaches onto a plate. Top with cheese mixture and drizzle with raspberry sauce. Garnish with fresh chopped mint.
GRILLED PEACHES WITH MASCARPONE CHEESE
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
- Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
- As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
- Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
- Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.
GRILLED PEACHES WITH CITRUS MASCARPONE
Provided by Michael Symon : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
- Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
- Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
- Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
- (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)
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- Heat up the grill while you get things prepared. Split the peaches in half carefully along the 'join' line, twisting the two halves to open them. Remove the stone. Brush with a little oil on the cut side.
- Grill the peaches cut side down for a couple minutes until you can see they are softening slightly around the side and you'll see grill marks when you turn them. Lift them carefully from the grill as they will soften. You can grill the skin side as well, if you like - it will make them softer.
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- Spoon the cold mascarpone into a small bowl, and drizzle in 2 tablespoons of the agave, plus the vanilla extract; using a fork, gently blend just until combined, taking care not to over-mix the mascarpone as it has a tendency to then become grainy; cover and chill.
- Place your grill pan over medium-high heat; while it heats, brush some of the remaining 2 tablespoons of the agave over the cut side of the peaches, and place a batch onto the hot grill pan, cut side down; grill for a couple of minutes, then turn slightly the created a cross-hatch, and grill for another couple of minutes just until golden-brown and slightly softened; repeat with remaining peaches.
- Once all are grilled, finish by adding a creamy dollop of the vanilla mascarpone into the center of each grilled peach, then sprinkle over a little of the chopped hazelnuts; to serve, add an additional drizzle of the agave, if desired, and a sprinkle of mint.
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- In a small bowl combine mascarpone cheese, vanilla bean paste, honey and salt. Using a whisk, whip all the ingredients together until they are mixed thoroughly. Set aside in the refrigerator until serving time.
- Cut peaches in half and remove the pit. Lightly brush with olive oil and sprinkle with a little bit of kosher salt.
- Place peaches on the grill, pitted side down, and grill over direct heat for about 10 minutes. You want the surface of the peaches to caramelize and show the grill marks.
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- Prepare the grill. Lightly brush your grill grates with olive oil and preheat your grill to about 400°F.
- Whip the mascarpone. Add the heavy cream to a large mixing bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and vanilla and beat for another minute or so. Refrigerate until ready to use.
- Prepare the peaches. Cut the peaches in half and remove the pits. Brush the cut slides generously with olive oil.
- Grill the peaches. Place the peaches cut side down on the preheated grill. Grill for 5 minutes and remove.
GRILLED PEACHES AND PLUMS WITH MASCARPONE - FOOD & WINE
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- Light a grill. In a medium saucepan, combine the sliced plums with 3/4 cup of the sugar and the water and bring to a boil. Cover and simmer over moderately low heat until the plums are very soft, about 10 minutes. Transfer the plums to a food processor and puree until smooth. Scrape the plum sauce into a bowl, stir in the lemon juice and set aside.
- In a small bowl, stir the melted butter with the remaining 1/4 cup of sugar. Grill the halved plums and peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the plums and peaches with the butter and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes longer.
- Transfer the grilled fruit to plates and spoon the plum sauce on top. Dollop the mascarpone alongside the fruit and serve.
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