I tend to gravitate toward fruit for dessert because it satisfies my desire for something sweet in a light, refreshing way, with the bonus of health-protective antioxidants, vitamins and fiber. Often, perfectly ripe fruit does the trick on its own: slices of apple or pear fanned out on a plate, a bowlful of orange segments in the fall and winter, or cherries or berries, a wedge of watermelon or a fragrant peach in the summer. But now and then, I want a fruit dessert that’s a bit more, well, dessert-y, without having to take the time to make a full-on crisp or pie.
Enter the zhuzhed-up fruit dessert: fresh seasonal fruit that gets just enough special treatment to make it feel extravagant, without requiring much time or effort. This luscious recipe is a prime example. It is an exaltation of summer peaches, where the fruit is halved and pitted, brushed with oil, then grilled for a couple of minutes, until it is warmed and has taken on beautiful grill marks.
Once cooled a bit, each half is treated to a dollop mascarpone whip, made by whipping the rich, velvety cheese with a touch of heavy cream, honey and vanilla. This recipe makes twice the needed whip, which you will not regret having on hand to use atop fresh berries, perhaps with a drizzle of balsamic glaze, another day. The mascarpone-topped grilled peaches are then treated to a luxurious drizzle of honey and a crunchy crush of gingersnaps.
(Vanilla wafers, graham crackers or lady fingers would also work well.) Beautiful o.