Grilled Peaches With Mascarpone Cheese


  • 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.

By Jeff Savell Posted in Recipes

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