“This is a simple but delicious dessert to make when peaches are at their best in the heart of summer. If you like, you can use vanilla ice cream in place of the mascarpone.” —Emeril Lagasse
Grilled Peaches with Mascarpone and Honey
(Makes 6 servings)
- 6 large ripe peaches, halved and pitted
- 6 tablespoons honey, plus more for serving (optional)
- 8 ounces mascarpone cheese, at room temperature
Preheat grill to medium-high.
Place peaches, cut side down, on grill and cook until lightly charred, 2 to 3 minutes. Transfer peaches, cut side up, to grill-proof baking dish or baking sheet, and drizzle evenly with honey. Place dish on grill and close grill. Cook until peaches are soft, about 5 minutes.
Remove baking dish from grill, and divide peach halves among six dessert plates. Divide mascarpone evenly amon plates, and drizzle with additional honey if desired. Serve immediately.
Recipe courtesy of Emeril Lagasse from Emeril at the Grill: A Cookbook for all Seasons, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc. Photo courtesy of Steven Freeman.