Summer BBQ nights need a sweet ending that does not require the oven. You can make these grilled peaches with mascarpone in just a few minutes. It is the perfect way to use fresh, juicy summer fruit. Your family will love the warm, caramelized flavor of the peaches.
This dessert feels fancy but stays very simple for the home cook. The heat from the grill brings out the natural sugars in the fruit. You get a restaurant-quality treat right in your own backyard. It is light, refreshing, and perfect for a warm evening outdoors.
Why This Recipe Is a Winner
This recipe is a winner because it only takes six minutes on the grill. These grilled peaches with mascarpone are ideal for outdoor entertaining with friends. You do not have to spend hours in a hot kitchen. The contrast of warm fruit and cold cream is truly satisfying.
It is a great choice for a romantic date night or a casual Sunday. Peaches are at their peak during the summer months. This dish highlights their flavor without being overly heavy. You get a naturally sweet dessert that feels special every time.
Simple Cooking Steps
The process is incredibly simple and beginner-friendly for any cook. You whisk the cream while the grill heats up to temperature. Then you just sear the fruit until it is golden and tender. Even if you are new to grilling, you can master this. It is a foolproof way to impress your guests this season.
Ingredients You’ll Need
Most of these items are already in your kitchen or easy to find. Fresh peaches and cold cream are the stars of the show here.
- 4 large ripe peaches, halved and pitted
- 1 tablespoon neutral oil or melted unsalted butter
- 1 tablespoon honey for brushing
- 250 grams mascarpone cheese, chilled
- 60 milliliters heavy cream, chilled
- 30 grams powdered sugar
- 5 milliliters vanilla extract
- 8 fresh mint leaves for garnish
Step-by-Step Directions
- In a chilled medium bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth and holds soft peaks.
- Preheat a grill or grill pan to medium-high heat, approximately 200°C (400°F).
- Lightly brush the cut sides of the peach halves with the oil or melted butter, then apply a thin layer of honey.
- Place the peach halves cut-side down onto the hot grill grates.
- Grill the peaches undisturbed for 3 to 4 minutes until distinct char marks appear and the sugars have caramelized.
- Flip the peaches using tongs and grill for an additional 1 to 2 minutes until the fruit is tender but still holds its shape.
- Transfer the warm peaches to serving plates, allowing two halves per person.
- Top each peach half with a generous dollop of the prepared mascarpone cream and garnish with fresh mint.
Best Ways to Enjoy It
Serve these peaches immediately while they are still warm from the grill. The cream will start to melt slightly into the fruit. It creates a beautiful and delicious mess on the plate. Pair this with a glass of chilled white wine or sparkling cider.
You can also serve these after a light grilled chicken dinner. They are small enough for a light treat but feel very indulgent. Set the table outside and enjoy the summer sunset with your family. These grilled peaches with mascarpone make any night feel like a celebration.
Storage & Reheating
This dessert is definitely best when eaten fresh and warm. If you have leftovers, store the peaches and cream in separate containers. Keep them in the fridge for up to two days. Reheat the peaches in a 350°F oven for five minutes. Do not freeze this dish as the texture of the fruit changes. Add the fresh cream just before you are ready to eat.
Tips for Best Results
- Choose peaches that are firm but give slightly when pressed gently.
- Don’t skip chilling your bowl before whipping the mascarpone cream.
- Avoid using overripe peaches or they will fall apart on the grill.
- Substitute maple syrup for honey if you prefer a different sweetness.
- Whisk the cream just before grilling to keep it light and airy.
- Add a handful of fresh summer berries for extra color and flavor.
- Use a clean grill grate to ensure the peaches do not stick.
- Drizzle extra honey over the top for a more decadent finish.
Ways to Switch It Up
- Swap the mascarpone for thick Greek yogurt for a tangier, lighter version.
- Use nectarines instead of peaches for a smooth-skinned seasonal variation.
- Sprinkle crushed ginger snaps on top for a delightful spicy crunch.
- Add a pinch of cinnamon to the honey for a warm fall flavor.
Quick Answers
Can I use a grill pan instead of an outdoor grill?
Yes, a cast iron grill pan works perfectly on your stovetop. It still gives those beautiful char marks and caramelizes the fruit well. Just keep the heat at medium-high for the best results.
How do I know when the peaches are done?
The peaches should feel soft when touched with your tongs. Look for dark brown grill marks on the cut side of the fruit. They should be tender but not mushy or falling apart.
Can I make the mascarpone cream ahead of time?
You can whip the cream up to four hours in advance. Keep it covered in the refrigerator until you are ready to serve. Give it a quick stir before dolloping it onto the warm fruit.
I hope these grilled peaches bring a little extra sweetness to your summer. They are so easy to make and always make people smile. Enjoy every bite under the sun!
— Alex
Ingredients
- 4 large ripe peaches, halved and pitted
- 1 tablespoon neutral oil or melted unsalted butter
- 1 tablespoon honey for brushing
- 250 grams mascarpone cheese, chilled
- 60 milliliters heavy cream, chilled
- 30 grams powdered sugar
- 5 milliliters vanilla extract
- 8 fresh mint leaves for garnish
Instructions
- In a chilled medium bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth and holds soft peaks.
- Preheat a grill or grill pan to medium-high heat, approximately 200°C (400°F).
- Lightly brush the cut sides of the peach halves with the oil or melted butter, then apply a thin layer of honey.
- Place the peach halves cut-side down onto the hot grill grates.
- Grill the peaches undisturbed for 3 to 4 minutes until distinct char marks appear and the sugars have caramelized.
- Flip the peaches using tongs and grill for an additional 1 to 2 minutes until the fruit is tender but still holds its shape.
- Transfer the warm peaches to serving plates, allowing two halves per person.
- Top each peach half with a generous dollop of the prepared mascarpone cream and garnish with fresh mint.
