| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 4 ripe peaches, pitted and halved
- 1/4 cup honey
- 2 tablespoons unsalted butter
- Zest and juice of 1 lemon or 1/4 cup white wine
- 8 ounces mascarpone
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Juice of half an orange
- Whole roasted salted almonds, crushed, for serving
- Shortbread cookies, crushed, for serving
Instructions
- Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
- Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don’t seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
- Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
- Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
- (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 729 |
| Total Fat | 42 g |
| Saturated Fat | 23 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Sugar | 41 g |
| Protein | 8 g |
| Cholesterol | 106 mg |
| Sodium | 218 mg |
| Serving Size | 1 of 4 servings |
| Calories | 729 |
| Total Fat | 42 g |
| Saturated Fat | 23 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Sugar | 41 g |
| Protein | 8 g |
| Cholesterol | 106 mg |
| Sodium | 218 mg |
Reviews
Super Yummy! Love the mascarpone whipped cream, made extra and put it on berries.
Too expensive and substitutes make it runny. Just not a success for me
Superb!
Absolutely delicious! The marscapone cream tastes like an ol’ school dreamcicle. Put it on everything.
Loved! Easy, breezy and refreshing! Watch this show! Great chemistry and will always put a smile on your face, giggle and at the end of the day…yum!
Such a great summertime dessert – loved the almond shortbread cookie crumble on top. Next time we will probably skip the mascarpone whipped cream and just sub vanilla ice cream
I’m in Florida and it’s too hot to be outside by the grill, so we’re adapting this recipe for inside. You will need to crank up the oven to 450 and leave it in the oven for at least 30 minutes for the peaches to caramelize. I’m using brown sugar rather than honey. The mascarpone cream is delicious!
Great way to use all those fresh peaches, yum. Made it easy by using vanilla bean ice cream as a topping and crushed honey grahams (that’s what I had). Delicious, light and easy summer dessert.