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Grilled Peaches with Whipped Mascarpone is a fresh Summer dessert, made in 15 minutes! These juicy grilled peaches are slightly caramelized and topped with honey-whipped mascarpone and pistachios.
During the Summertime, fresh grilled fruit is one of my favorite things to make for dessert. It seems so simple, but it's perfect on a hot day.
These grilled peaches with mascarpone can also be served as an appetizer with pizza on the grill, alongside grilled chicken caprese as a side dish, or even for brunch with a hash brown crust quiche or overnight breakfast strata.
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Ingredient Notes and Tips
- Peaches - When grilling fruit, choose barely ripe pieces. If they are overly ripe, they will be mushy and fall apart after cooking. This is a great option if you happen to have a peach tree with a ton of fresh peaches!
- Cheese - Mascarpone is a soft, creamy Italian cheese that is similar to American cream cheese. The flavor is mild and buttery, which pairs perfectly with the tart, sweet peaches. If you have leftover mascarpone, use it to make whipped mascarpone frosting, mini lemon cheesecakes, or creamy shrimp risotto.
- Nuts - I have tried a few different types of nuts in this recipe, but chopped pistachios are my favorite. Almonds, pecans, or granola are other great options!
Other Variations to Try
- Mascarpone - Try ricotta cheese, Greek yogurt, or even vanilla ice cream.
- Stone fruit - This same method can be used with nectarines, apricots, or plums.
- Salad - Serve these grilled peaches over spring greens or arugula for a light summer meal.
How to Grill Fresh Peaches
Make Mascarpone Topping - First, combine the mascarpone cheese with honey, vanilla, and a pinch of salt in a bowl and whisk until creamy. Place the sweetened mascarpone cheese in the fridge while you grill the peaches.
Prep the Peaches - Halve the peaches and brush the insides lightly with olive or avocado oil, then sprinkle with kosher salt.
Grill the Fruit - Grill the peach halves, flesh side down, for about 8-10 minutes till lightly browned and caramelized.
Add Toppings and Serve - Place the grilled peaches on a serving tray or individual serving plates. Top with the sweetened mascarpone and then sprinkle with the chopped pistachios.
Amanda's Expert Tips
- When grilling the peaches, if you start to see little sugary bubbles around the edges, they should be close to being done. Give them another minute or two, and then remove them from the grill.
- Easily halve the peaches by carefully running a sharp knife around them, going all the way to the pit, then twist them apart. Remove the pit by pulling it out with your fingers or a spoon. If it's hard to remove, try running a sharp knife around the outside of the pit to help loosen it.
Frequently Asked Questions
The skin is edible, so they don't need to be peeled. Of course, if you don't like the skin, feel free to remove it beforehand.
Grilling fruit not only softens it but also caramelizes it. It also intensifies the flavor, makes them sweeter, and gives them a slight smoky flavor.
If grilling outside isn't an option, you can cook them inside using a grill pan or cast-iron skillet.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Serving and Storage Suggestions
These grilled peaches are best served hot off the grill. The warm peaches will slightly melt the mascarpone, making an irresistible dessert! They can also be served room temperature or chilled.
Keep leftovers in an airtight container in the refrigerator for 1-2 days. If desired, reheat in the oven or microwave.
Grilled Recipes for Summer
If you loved this recipe for grilled peaches with mascarpone, check out these other grilling recipes that I know you will love too!
- Pizza on the Grill - Crispy crust, with a smoky char!
- BBQ Chicken Thighs - A quick, easy weeknight meal.
- St. Louis Ribs with Homemade BBQ Sauce - The best method for ribs!
- Whipped Ricotta with Grilled Bread - A fun appetizer for Summer.
Recipe
Honey-Grilled Peaches with Mascarpone and Pistachios
Ingredients
- 8 ounces mascarpone cheese, room temperature
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- kosher salt
- 6 large ripe peaches
- olive oil
- ¼ cup chopped shelled pistachios
Instructions
- Preheat the grill to medium high heat, approximately 375˚F.
- In a small bowl, combine the mascarpone cheese, honey, vanilla extract, and a pinch of kosher salt. Whisk the ingredients together till creamy and well combined.
- Cut the peaches in half and remove the pits. Lightly brush the insides with olive oil and sprinkle with kosher salt.
- Place the peaches flesh side down on the preheated grill, and cook for 8-10 minutes until small bubbles can be seen around the edges. The surface should be lightly browned and caramelized.
- Remove peaches from the grill and place on a serving platter or on individual serving plates. Top peaches with the sweetened mascarpone and sprinkle with chopped pistachios.
Notes
- Fruit - Use this same method with plums, apricots, or nectarines.
- Cheese - Try ricotta cheese, ice cream, or Greek yogurt instead of mascarpone.
- Nuts - Substitute the pistachios with sliced almonds, chopped pecans, or granola.
- Grill - Cook indoors using a grill pan or cast iron skillet on the stovetop.
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