Peaches to me are the epitome of summer. The northern region of our state (Utah) is famous for its fruit crops, particularly peaches. Large, fleshy and luscious, they’ve inspired a whole town to create an annual festival around their harvest, Peach Days.
Parades, princesses and a pie eating contest—peach of course—are all part of the celebration’s festivities where fruit stands line the two-lane highway, ripe with fruit for locals to devour.
I love picking up a bushel and sharing with family in all sorts of ways and surprising them with non-traditional peach prep, like tossing on the grill and serving with sweetened honey.
In this recipe rosemary makes does double-duty as an herbal topper and a honey basting brush.
Grilled Peaches with Mascarpone
Makes 6 servings
8 ounces Mascarpone cheese
6 medium peaches, halved and pitted
2 tablespoons butter, divided
4 tablespoons honey, divided
1 tablespoon rosemary, minced plus one whole sprig
Bring Mascarpone cheese to room temperature. Heat grill to medium high heat.
In a small saucepan, melt butter and 2 tablespoon honey and cook for 1 minute. Add rosemary sprig and cook for another minute. Remove from heat. Using rosemary sprig as a brush, baste cut side of peaches with honey and add peaches to grill cut side down and cook for 4-5 minutes. Turn peaches and baste again with honey butter mixture and cook for 3-4 more minutes.
Remove peaches from grill and plate on individual plates or platter. Add one tablespoon Mascarpone per peach half, drizzle with remaining honey butter and plain honey and garnish with minced rosemary.
cheese, fruit, grilling, peaches, summer
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