Grilled Stone Fruit with Honey Mascarpone

Serves 6 · 15 min prep · 10 min cook

Ingredients

• 3 medium ripe peaches
• 2 medium ripe nectarines
• 2 medium ripe plums
• 1 tbsp neutral oil (canola or avocado)
• 8 oz mascarpone cheese
• 1/4 cup heavy cream
• 3 tbsp, divided honey
• 1 tsp vanilla extract
• 1/8 tsp pinch of kosher salt
• 2 tbsp, torn fresh mint leaves
• 1/4 cup toasted sliced almonds
• 1 tsp lemon zest

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean and oil the grates well so the fruit won’t stick. If cooking indoors, heat a large cast-iron grill pan over medium-high until very hot.
2. 2Halve the peaches, nectarines, and plums and remove the pits. Brush the cut sides lightly with the neutral oil so they caramelize instead of drying out.
3. 3In a medium bowl, whisk the mascarpone, heavy cream, honey, vanilla, and salt until smooth and softly spoonable, about 1 minute; do not overwhip or it can turn grainy. Chill the honey mascarpone until serving.
4. 4Place the fruit cut-side down on the hot grill. Cook without moving for 3 to 4 minutes, until deep grill marks appear and the cut surface looks glossy and caramelized.
5. 5Flip the fruit carefully with tongs and grill skin-side down another 2 to 3 minutes, just until the flesh softens and juices start to bubble at the edges. Transfer to a platter cut-side up.
6. 6Drizzle the hot fruit with the remaining honey so it melts into the grooves. Let rest 2 minutes so juices settle.
7. 7Dollop or swoosh the chilled honey mascarpone down the center of a large shareable platter, then nestle the grilled fruit halves on and it.
8. 8Scatter toasted almonds, lemon zest, and torn mint over the top. Serve warm with extra spoons so guests can scoop fruit and cream together.