Earlier this summer we lived with my parents for a couple of weeks while we waited for our temporary town home to become available. This time of year, my parents always bring home crates of peaches from farmers markets. Our family favorites come from Colorado, and those peaches have the juiciest, dreamiest flavor we look forward to every season. A couple weekends ago, we helped get rid of some those peaches and put several of them on the grill. I had dreamt a couple recipes up and it was time to put them to the test. Two things happened. This grilled peaches and burrata salad and a grown up version of peaches and cream – grilled peaches with mascarpone.
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Lydia helped me put this peach dessert together and we both couldn’t stop eating the mascarpone with vanilla. A little sweet does need to be added to the creamy cheese, but to keep it clean and healthy Lydia and I added raw honey instead of sugar. Mascarpone with honey and the vanilla pairs really well with the caramelized juices from the peaches off the grill. The taste is similar to a peach cobbler, but soooo much healthier. This is a sweet treat I would have no problem feeding my kids over and over again.
This recipe is also one that I would serve at a summer dinner party. Make the sweetened mascarpone ahead of time and grill the peaches while your guests enjoy a glass of wine at the end of the meal. The recipe calls for 5-6 peaches, which would serve a large number of people. It’s actually shocking how decadent the peaches are for how little effort it takes to make them. But, because of the recipe’s simplicity, you can enjoy it any day of the week!
What is mascarpone like?
It’s richer and creamier than it’s American counterpart, cream cheese. The main difference between the two is the amount if milk used to create the cheese. Mascarpone is made with whole milk, which gives it a higher fat content – thus the richer, creamier consistency. Both creamy cheeses are easy to sweeten and easy to incorporate into desserts!
You can use mascarpone for keto recipes and if you’re clean eating. If you’re strict about eating clean, always opt for organic to avoid any added preservatives. There is nearly zero sugars in plain mascarpone, so it’s the perfect base to add natural sweetener in order to create healthy desserts.Print
Grilled Peaches with Vanilla Bean Mascarpone
A seriously easy grilled peaches and cream recipe with no refined sugar and 100% clean ingredients. The vanilla and honey from the mascarpone blend together with caramelization of peach juice to create the sweetest, creamiest summertime dessert.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Grill
- Cuisine: American
- 5–6 peaches
- 1 tbsp melted ghee or butter
- 8 oounces mascarpone
- 1 vanilla bean
- 3 tbsp raw honey, or more to taste
- Small pinch of salt
- Crumbled pistachios, for garnish
- Cut peaches in half. Find the natural seam that runs around the entire peach and follow it with a knife from end-to-end of each peach. Gently pull each side apart with your hands and remove the pits.
- Melt the ghee (if you don’t have, or use ghee, replace it with butter).
- Brush a small amount of the melted fat onto each half of peach. Place on the grill, fruit side down. Grill the peaches over medium heat for 4-5 minutes, or juice from the fruit starts to caramelize and grill marks appear.
- Put the mascarpone into a bowl and add the vanilla bean, honey and salt. Gently stir until the ingredients are thoroughly mixed.
- Pull peaches off of the grill and add a large spoonful of the sweetened mascarpone cheese on the top of each half.
- Sprinkle the crumbled pistachios on top. Enjoy.
- This recipe is decadent, and makes a large amount, so it’s the perfect dessert for summer dinner parties.
- There might be mascarpone left. Save it in the refrigerator for up to a week and enjoy it on more grilled peaches, mixed with other fruits, or add it on the tops of pancakes or waffles!
Keywords: grilled peaches, clean eating, clean dessert, sweetened mascarpone