- Olive oil, for brushing grill
- 3 firm, but ripe peaches, pitted and quartered
- 2 Tbsp. sugar
- 2 Tbsp. brandy (we used amaretto)
- 1 Tbsp. fresh lemon juice
- 1/2 cup mascarpone cheese, room temperature
- 1/4 tsp. vanilla extract
Lightly brush the grill with oil. Grill peaches 2 to 3 minutes per side, moving the peaches only to flip them to create nice grill marks.
Meanwhile, stir together the sugar, brandy (or amaretto) and lemon juice in a medium bowl; set aside.
As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them iwht the brandy mixture; toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
Meanwhile, stir together the mascarpone and vanilla in a small bowl. Divide the grill peaches equally among 6 plates. Serve with a dollop of the mascarpone mixture. Refrigerate any leftovers. Serves 6.
Adapted from Kroger recipe mail out with input from Jeff Savell, Jennifer Larriviere, and Thomas Larriviere.