Grilled Peaches with Mascarpone

Grilling ripe peaches until the cut sides caramelize is a sunlit Mediterranean summer habit. Here they meet honey-sweetened mascarpone lightened with yogurt, lemon zest, and toasted almonds for a warm-cold finish.

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 295 cal
• 6g protein
• 32g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 ripe but firm freestone peaches
• 1 tbsp extra-virgin olive oil
• 3/4 cup mascarpone cheese
• 1/4 cup plain Greek yogurt
• 3 tbsp plus more for serving honey
• 1 tsp fresh lemon zest
• 1/2 tsp pure vanilla extract
• 1/4 cup toasted sliced almonds
• 2 tbsp torn fresh mint leaves
• 1 pinch of flaky sea salt

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Clean and oil the grates lightly so the fruit does not stick.
2. 2Halve the peaches and remove the pits. Brush the cut sides lightly with olive oil so they caramelize rather than dry out.
3. 3In a small bowl, stir together the mascarpone, Greek yogurt, honey, lemon zest, and vanilla until smooth and softly spoonable. Chill until serving time.
4. 4Place the peaches cut-side down on the hot grill. Cook without moving for 3 to 4 minutes, until deep grill marks appear and the flesh softens and turns jammy at the edges.
5. 5Flip carefully and grill skin-side down for another 2 minutes just to warm through. Transfer to a platter cut-side up.
6. 6Dollop or pipe the chilled mascarpone cream into the centers of the warm peach halves.
7. 7Drizzle with extra honey, scatter toasted almonds and torn mint, and finish with a tiny pinch of flaky sea salt. Serve at once while the peaches are warm and the cream is cool.