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Creamy Honey Mascarpone Grilled Peaches: Best Summer Dessert

creamy honey mascarpone grilled peaches - featured image
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Grilled peaches brushed with honey butter, topped with whipped mascarpone, pistachios, and a drizzle of honey. A quick, elegant summer dessert that comes together in under 15 minutes.

Ingredients

Scale
  • 4 ripe but firm peaches (freestone peaches work best)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey (mild wildflower or clover honey)
  • Pinch of flaky sea salt (e.g., Maldon)
  • 8 ounces mascarpone cheese, at room temperature
  • 2 tablespoons heavy cream
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • Tiny pinch of salt
  • ¼ cup pistachios, roughly chopped
  • Extra honey for drizzling
  • Fresh mint leaves (optional)

Instructions

  1. Make the honey butter: In a small bowl, whisk together the melted butter, 2 tablespoons honey, and a pinch of flaky salt. Set aside.
  2. Make the mascarpone topping: In a medium bowl, combine the room-temperature mascarpone, heavy cream, 1 tablespoon honey, vanilla extract, and a tiny pinch of salt. Whisk gently until smooth and creamy. Cover and refrigerate.
  3. Prep the peaches: Wash and dry the peaches. Cut them in half along the seam, twist to separate, and remove the pit. Leave the skins on.
  4. Brush with honey butter: Using a pastry brush, coat the cut sides of each peach half generously with the honey butter mixture. Let sit for a minute.
  5. Heat the grill to medium-high (about 400°F). If using a grill pan, heat over medium-high heat for about 3 minutes.
  6. Grill the peaches, cut side down: Place the peach halves cut-side down on the hot grates. Cook undisturbed for 3-4 minutes until grill marks form and edges caramelize.
  7. Flip and finish: Carefully flip each peach half and cook for another 2-3 minutes on the skin side. The peaches should be warm through but still hold their shape.
  8. Transfer to a serving platter and let cool for a minute.
  9. Dollop with mascarpone: Spoon a generous amount of the whipped mascarpone into the center of each peach half.
  10. Garnish and serve: Sprinkle chopped pistachios over the top, drizzle with extra honey, and add mint leaves if desired. Serve warm or at room temperature.

Notes

Don’t grill cold peaches; let them sit at room temperature for 15 minutes first. Oil the grill grates to prevent sticking. Work in batches if needed. The mascarpone can be made up to a day ahead. For a vegan version, use coconut oil, plant-based cream cheese with coconut cream, and agave instead of honey. For a spiced version, add cinnamon or cardamom to the honey butter. For a balsamic twist, drizzle aged balsamic vinegar over the finished peaches.

Nutrition

Keywords: grilled peaches, mascarpone, honey, summer dessert, easy dessert, grilled fruit, pistachios

Find it online: https://zestynora.com/creamy-honey-mascarpone-grilled-peaches-best-summer-dessert/