Grilled Peaches with Mascarpone

Serves 4 · 10 min prep · 8 min cook

Ingredients

• 4 ripe but firm freestone peaches
• 1 tbsp extra-virgin olive oil
• 3/4 cup mascarpone cheese
• 3 tbsp honey
• 1 tsp fresh lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp pure vanilla extract
• 1/4 cup toasted sliced almonds
• 8 fresh mint leaves
• 1 pinch pinch flaky sea salt

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high, about 400°F. Brush the grates lightly so the fruit will release cleanly.
2. 2Halve the peaches and remove the pits. Brush the cut sides lightly with olive oil so they caramelize without sticking.
3. 3Place the peaches cut-side down on the hot grill. Cook undisturbed for 3 to 4 minutes until deep grill marks appear and the flesh softens and turns jammy at the edges.
4. 4Flip carefully and grill skin-side down for 1 to 2 minutes more just to warm through. Transfer to a platter cut-side up.
5. 5While the peaches grill, stir the mascarpone with honey, lemon zest, lemon juice, and vanilla in a small bowl until smooth and spoonable.
6. 6Dollop a generous spoonful of the honeyed mascarpone into the hollow of each warm peach half so it begins to melt slightly into the fruit.
7. 7Scatter toasted sliced almonds over the tops and tuck in torn mint leaves. Finish with a tiny pinch of flaky sea salt on each half.
8. 8Serve immediately while the peaches are warm and the mascarpone is cool and creamy. Provide small forks or spoons for scooping every sweet, smoky bite.