Grilled Peaches with Mascarpone

These grilled peaches with mascarpone are the perfect summer dessert.

Cooked on a griddle or the barbecue, they become sweet and caramelised and these ones are drizzled by a delicious browned butter, which is flavoured with cinnamon and ginger.

Top with mascarpone cheese for a decadent treat and some chopped hazelnuts before serving.

Simple and delicious!

Great for alfresco dining too.

Bon appétit!   

I can't resist fresh peaches or nectarines but have you tried them lightly cooked?

Caramelising the natural sugar in the fruit in a griddel pan or barbecue. really changes how fruit tastes. It's so much sweeter than raw fruit and it still retains its shape too.

This is a really great idea for lazy alfresco barbecue days too. It makes the most of the residual heat on the barbecue and it's just a matter of cutting up the fruit.

Any leftovers are delicious for breakfast too!

Why you will love this recipe

• Prepare the browned butter in advance and this dessert is ready in just 10 minutes.
• Cook in a griddle pan or on the barbecue.
• Lots of different topping variations including healthier.

Jump to:

• Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• Substitutions
• 📖 Variations
• Storage
• FAQs
• 📋 Recipe
• More fruit desserts
• More dessert recipes to try
• Food safety
• 💬 Comments

🥘 Ingredients

• Peaches - fresh peaches that are just ripe work best for grilling. If they are too hard you will never get the stone out and if they are too soft they can lose their shape and turn to mush on the griddle pan. Use fresh nectarines if you prefer.
• Oil - vegetable or sunflower oil to stop the peaches from sticking.
• Butter - salted or unsalted butter. I prefer to use salted as it enhances the flavour and counteracts some of the sweetness.
• Honey - any runny honey as you will be adding other flavours to it.
• Vanilla - vanilla extract rather than essence for flavour.
• Ginger - fresh grated ginger.
• Cinnamon - ground cinnamon.
• Mascarpone - full fat or reduced fat.
• Mint - fresh mint leaves for garnish - optional.
• Hazelnuts - chopped nuts for garnish.

See recipe card for quantities.

🍽 Equipment

• Griddle pan or residual barbecue grill heat
• Small saucepan
• Wooden spoon
• Sharp knife

🔪 Instructions

Start by making the browned butter.

Heat the butter in a small saucepan over medium heat for about 3 minutes, stirring. You should be able to smell a rich toasty aroma and the butter will turn a dark brown colour.

Remove from the heat and turn the browned butter into a bowl. At this stage it will be quite foamy.

Stir in the vanilla, cinnamon, honey and fresh grated ginger.

💭 Top Tip

• To save money I tend to buy several pieces of fresh ginger, wash them and cut them into chunks about 4cm long. Put them in a freezer bag or a lidded container. It can be frozen without any problems for at least 6 months. There's no need to peel and I find it's easier to use a microplane grater when the ginger is frozen as it doesn't snag and clog the grater.

The butter sauce will look as if it has separated to start with but will come together as it cools.

Next, slice the peaches or nectarines in half and remove the stones.

⏲️ Cooking Time

Heat the griddle pan with the oil over a medium heat and add the peach halves face down.

Cook for 3 minutes each side until dark griddle marks appear.

Serve the peach halves immediately, drizzled with the browned butter, with a dollop of mascarpone.

Add a scattering of fresh chopped mint and some chopped hazelnuts to finish.

🥗 Serve with

Serve the grilled peaches with mascarpone as a dessert with these alfresco ideas.

• Sausage Skewers
• Pomegranate Lamb
• Vietnamese Grilled Chicken
• Pinchos de Pollo
• Pear and Fennel Salad
• Broccoli and Edamame Salad
• Raw Marinated Mushroom Salad
• Game Terrine
• Carrot and Celeriac Remoulade

Substitutions

• Ginger - use a teaspoon of dried ginger if you prefer.
• Mascarpone - use crème fraiche, ricotta, soured cream, ice cream or Greek yogurt instead.

📖 Variations

• Fruit - use the same technique for plums, apricots, apple slices orwedges and pineapple spears.
• Caramel Sauce - make your own salted caramel sauce and use instead of the browned butter.

Storage

• Refrigerator - refrigerate any leftovers for up to 3 days in the fridge.
• Freezer - not suitable for home freezing and the fruit will become soft on thawing.
• To reheat - reheat the peaches in a griddle pan and set the browned butter sauce in a bowl sitting in hopt water to loosen it.

FAQs

📋 Recipe

More fruit desserts

If you love fruit try out these ideas or visit the desserts page for more inspiration.

• Flummery
• Lemon Syllabub
• Strawberry and Blueberry Eton Mess
• Strawberry Galette
• Eve's Pudding
• Apple Terrine
• Lemon Tart
• Raspberry parfait
• Cherry Clafoutis
• Caramel Apple Crumble Tart
• Raspberry Frangipane Tart

More dessert recipes to try

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

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