A beautiful way to celebrate one of summer’s favorite fruits in a simple yet luxurious way is our Grilled Peaches with Mascarpone and Honey recipe. This is something I learned almost forty years ago in Italy, and I have made many versions of it, all of them savored by dinner guests and family members alike. Once peach season passes, feel free to try grilled plums… or pineapple. Or create your own mix of fruits.
The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion.
We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. The slightly sweet flavor and buttery texture of mascarpone, with the amplified sweetness of grilled peaches and some local honey, will leave you craving more than just a single serving.
Grilled Peaches with Mascarpone and Honey Recipe
INGREDIENTS
6 ripe peaches
2 cups mascarpone
3 tbsp honey (divided)
Zest of 2 lemons
1 tbsp lemon juice
Fresh mint, to garnish
INSTRUCTIONS
- Mix mascarpone and two tablespoons of honey. Spread a generous tablespoon on each of six dessert plates. Sprinkle lemon zest on top.
- Mix 1 tablespoon of lemon juice and one tablespoon of honey.
- If the ripe peaches you select are willing to be cut in half, separated, and pit removed, fantastic! If not, also fine. Grill halves skin side down over low heat until warm all the way through — usually about 5 minutes.. Using tongs, flip them flesh side down and grill for a minute or so. If the peach will not easily separate, use tongs to grill it on all sides.
- Place one peach (or two halves) onto each mascarpone-slathered dessert plate.
- Using a brush, give each grilled peach a glaze with the honey-lemon mixture.
- Garnish with mint and serve.
Recipe and Styling by Keith Recker / Story by Star Laliberte / Photography by Laura Petrilla
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