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 on the plate, the halves offer enticing flavour: The juicy, caramelized fruit, rich mascarpone, sweet honey and zing of the ginger cookie crumbs all come together to turn the simple pleasure of fresh fruit into an extraordinary dessert. Grilled Peaches With Mascarpone Whipped Cream 6 servings Total time: 20 mins In a dessert exalting perfectly ripe summer fruit, grilled peaches are topped with dollops of mascarpone whipped cream, a drizzle of honey and crushed gingersnaps.
This dish is beautiful to look at and simple to prepare, turning the simple pleasure of fresh fruit into an extraordinary treat. Leftover mascarpone whip is great as a fruit dip or topping for other desserts. Storage: Refrigerate the mascarpone whip in an airtight container for up to 3 days.
INGREDIENTS 1/4 cup (2 ounces) mascarpone 1/4 cup heavy cream 2 teaspoons honey, divided 1/4 teaspoon vanilla extract 2 (2-inch) gingersnap cookies (1/2 ounce total) 3 ripe peaches, any size, halved and pitted 1 tablespoon neutral oil, such as avocado or canola STEPS In a large bowl, combine the mascarpone, cream, 1 teaspoon of the honey and the vanilla. Using a hand mixer on medium-high speed, whip the mixture until soft peaks form, 2 to 3 minutes. You should have about 3/4 cup, more than twice than the amount needed for this recipe.
Place the gingersnaps in a small zip-top bag, and use a rolling pin or mallet to crush them into medium-fine crumbs. Brush the cut side of each peach with the oil. Prepare the grill for direct heat (if using a grill pan, see Variations).
If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way.
When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees.
Pull your hand away from the heat before it gets painful.) Make sure the cooking grates are clean. Place the peaches on the grill, oil side down, and cook until they soften slightly and grill marks form on the bottom, about 2 minutes.
Transfer to a serving dish, and let cool slightly or completely. When ready to serve, dollop about 2 teaspoons of the mascarpone whip into the well of each peach half. Drizzle with the remaining 1 teaspoon of honey, sprinkle with the crushed gingersnaps and serve.
Substitutions: Peaches >> nectarines. Gingersnaps >> graham crackers or vanilla wafers. Mascarpone >> crème fraîche.
Can’t have dairy? >> Whip coconut cream instead of the heavy cream and mascarpone. Gluten-free? >> Use gluten-free cookies. Vegan? >> Maple syrup or agave instead of honey.
Variations: To make this inside, preheat a grill pan over medium-high heat until hot. Place the peaches on the pan, oil side down, and cook until they soften slightly and grill marks form on the bottom, about 3 minutes. Nutrition per serving (1/2 grilled peach, 2 teaspoons mascarpone whip, plus toppings): 98 calories, 10g carbohydrates, 13mg cholesterol, 7g fat, 1g fiber, 1g protein, 3g saturated fat, 19mg sodium, 7g sugar This analysis is an estimate based on available ingredients and this preparation.
It should not substitute for a dietitian’s or nutritionist’s advice. From cookbook author and registered dietitian nutritionist Ellie Krieger..
