This has been such a challenging year for everyone as we all struggle to find a new normal. We were not able to travel back to our home in Umbria this past spring as planned, and now we have come to the realization that we won’t get back to Umbria this fall to harvest our olives either. Instead, we are presently taking a month off and are staying at our condo in Florida to get a change of scenery. Luckily my daughter takes good care of my chickens when we go away, so I do not have to worry about them. Our condo is just a half-hour walk to the beach, and there is just something about the sound of the surf that is very relaxing and good for the soul.
We are now moving very quickly through September. Although fall produce has started to appear in our local stores and outdoor markets, summer produce is still available and we are enjoying it while we still can. I found peaches to be especially good this year, and have used them often in this season’s recipes. Although we do not eat many desserts in my house, there is something about grilled fruit that is incredibly enticing. The heat brings out the flavor of any fruit, caramelizing the natural sugars to create an easy, delicious, and healthier dessert option.
I find that freestone peaches work best for this recipe as they can be halved much easier in preparation for the grill. I just brush the peaches with a little honey or maple syrup and grill the peaches for just a couple of minutes until you have created grill marks. I fill the center with a dollop of creamy mascarpone cheese whipped with heavy cream and top with some almond slices or other chopped nuts.
Deborah Mele 2020
- 1 Cup Heavy Cream
- 1/2 Cup Powdered Sugar
- 1/2 Teaspoon Vanilla Extract
- 6 Ounces Mascarpone Cheese At Room Temperature
- 4 Ripe, Slightly Firm Freestone Peaches, Halved With Pit Removed
- 4 Tablespoons Honey or Maple Syrup
- 1/4 Cup Lightly Toasted Almond Slices or Other Chopped Nuts
- Place the cream in a bowl and beat with an electric mixer until soft peaks form.
- Add the sugar and extract and beat until blended.
- Add the mascarpone and beat until stiff peaks form after just a minute or two.
- Refrigerate until needed.
- Preheat the grill to medium high heat.
- Brush the cut side of the peaches with the honey or maple syrup and grill cut side down for a couple of minutes until grill marks appear.
- Turn the peaches to create a cross-hatch pattern and grill another two minutes.
- Pipe the mascarpone cream into the center of each peach half, then sprinkle the nuts on top and serve immediately.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 63mgSodium: 132mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 4g