blissful eats with tina jeffers: Grilled peaches with mascarpone and honey

It is hot!  This is the time of year when I struggle with wanting to cook at home and avoid being boiled alive in the kitchen.  The grill is a nice alternative to get a home cooked meal on the table without heating up the house.  It’s also the perfect way to prepare a simple dessert that will satisfy without weighing you down.


The delicate perfume of a perfectly ripe peach is one of the greatest pleasures that summer brings.  They are so juicy and sweetly perfumed that they don’t require much embellishment.   Grilling them briefly caramelizes their natural sugars and   topping them with cardamom scented mascarpone and a drizzle of honey highlights their delicate floral qualities.  Once the basil hits the warm peaches the fragrance is amazing, I skipped dinner the other night and filled myself up with these beauties instead.  I hope you are all enjoying the bounty of the season, it's my favorite time of the year to experiment with new combinations and flavors.  For more summery recipes and inspiration visit me at

Grilled peaches with mascarpone and honey




For the cream:

8 ounces mascarpone cheese

1 tablespoon honey

¼ teaspoon cardamom

handful of basil leaves

4 tablespoons of chopped pistachios


For the peaches:

4 peaches

4 teaspoons honey 



Pre-heat a grill or grill pan to medium-high.


Place the peaches cut side down onto the grill and cook until lightly charred 3 to 4 minutes.  Turn the peaches cut side up and drizzle with the 4 teaspoons honey. Cover the grill and continue to cook until the peaches are soft 5 to 10 minutes. 


While the peaches are grilling mix the mascarpone with the remaining tablespoon honey and cardamom.  To serve divide the peaches onto 4 serving plates, top with the  mascarpone cream, sprinkle the pistachios over the top, scatter the basil over the top and drizzle with additional honey if desired.  Serve immediately.

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