One of the best things about the summer grill is all of the options for things to put on it. I love grilling meats and summer veggies of course, but I also love grilling fruits for an amazing dessert option. I love grilling pineapple, pears, watermelon, and sweet Georgia peaches.
Grilling fruit brings out their natural sweet flavors, but also leaves a savory taste from the grill, and a little extra texture from the char of the grill top. Hubby and I made some amazing grilled Georgia peaches the other day with brown sugar rubbed in and topped with whipped mascarpone and fresh Tennessee honey.
These peach halves were so light and fresh, sweet and savory, and a healthy twist of a sweet dessert. This is our favorite dessert by far right now, and it should, because this Sunday, June 21st, is Father’s Day and National Peaches And Cream Day! So let’s just say that I am stocking up on more peaches today so that I have something to grill up on Sunday. They don’t last long when they taste this good!
- 4 in peaches, cut half, pits taken out
- 1/8 cup brown sugar
- 2 ounces mascarpone cheese, room temperature
- 4 TBSP fresh honey
- 1 TBSP oil
- Rub the oil on the area of the grill that the peaches will cook.
- Rub a small amount of brown sugar over the inside of each peach half.
- Place each peach half pit-side up, on the oiled grill over medium heat until the brown sugar has turned into a brown glaze. Flip the peaches over and allow the pit-side of the peaches to cook for 1-2 minutes.
- Take off the grill, add 1 tsp of whipped mascarpone (take your room temperature mascarpone and with a spoon, quickly stir the cheese until it becomes light and fluffy, about 30 seconds) in the pit area, and drizzle with 1/2 TBSP honey.