Grilled Peaches with Honey and Mascarpone Cream

Name: Grilled Peaches with Honey and Mascarpone Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: France
Ingredients: 4 peaches (ripe, halved and pitted); 250 g of mascarpone; 60 ml of honey; 30 g of powdered sugar; 1 tsp of vanilla extract; 2 sprigs of thyme (fresh); 80 g of cookies (dry (shortbread or speculoos)); 30 g of butter; 30 ml of water

No reviews yet

Delicately caramelized grilled peaches served with vanilla mascarpone cream, thyme-infused honey syrup, and crunchy cookie crumbs. A refined summer dessert, easy to make and perfect for showcasing seasonal fruit.

Total time: 35 min
Prep: 20 min
Cook: 15 min
Difficulty: Easy
Per person: €0.75

By the CookinBreak team

Ingredients 9

servings

Estimated cost €3.00

Equipment

Saucepansmall
Mixing bowl
Whisk
Baking sheet
Oven
Grill grateor a grill pan

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F. Crush the cookies into crumbs with a rolling pin or a blender. Mix them with the melted butter until you get a sandy texture.

Come back to this recipe anytime

With your free account: your saved recipes, shopping lists in 1 click and allergy alerts.

Continue with Google

With my email I already have an account

Spread the mixture on a baking sheet lined with parchment paper and bake for , until lightly golden. Let cool completely.

Preheat a grill or grill pan over medium-high heat. Lightly brush the cut sides of the peaches with some of the honey.

Place the peaches cut side down on the grates and let them cook for a few minutes until you get nice grill marks. Briefly flip them over, then set aside.

In a mixing bowl, whisk the mascarpone with the powdered sugar and vanilla extract until you get a smooth, creamy cream.

Pour the rest of the honey and the water into a small saucepan. Add the thyme sprigs, then bring gently to a simmer. Remove from the heat and let infuse for a few minutes before removing the thyme.

Divide the mascarpone cream among the plates. Place the grilled peach halves on top, then drizzle with the thyme-scented honey syrup.

Generously sprinkle with the crunchy crumbs just before serving to keep them as crisp as possible.

A recipe worth making again?

Save it to your recipe box and find it on all your devices. It's free.

Continue with Google

With my email I already have an account

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

As a main

5.0

Homemade Duchess Potatoes

1 h 05Easy

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein7 g6%
Carbs45 g42%
Fat25 g52%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a contrast in temperature, serve the peaches warm with a well-chilled mascarpone cream. The crumbs can be made ahead and stored in an airtight container to keep them crunchy.

Freezing : Can you freeze this recipe?

Not recommended

The texture of the peaches is altered after thawing; the mascarpone cream may separate or turn grainy.

Storage : How long does it keep?

Not suitable. The grilled peaches and cookies soften quickly once assembled. The mascarpone cream keeps 24 to 48h max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The mascarpone cream can be made the day before and kept refrigerated, covered in plastic wrap. The peaches are best grilled just before serving.

Reheating : How do you reheat it?

Not applicable for the whole dessert. If the peaches are made ahead, warm for a few minutes in the oven at 150°C to bring back a little warmth.

Variations

Use shortbread or speculoos cookies for the crunchy crumbs.
Infuse the thyme in the honey syrup for a few minutes.
Sprinkle on the crumbs just before serving.

Mistakes to avoid

Sprinkling the crumbs on ahead of time: they would lose their crunch.
Boiling the syrup: bring it gently to a simmer.
Grilling underripe peaches: choose ripe ones.

Frequently asked questions

Comment griller les pêches ?

Preheat a grill or grill pan over medium-high heat, brush the cut sides with honey, place them cut side down on the grates for a few minutes, then briefly flip them over.

Comment préparer les miettes croustillantes ?

Crush the cookies into crumbs, mix them with the melted butter, spread on a baking sheet, and bake for 8 to 10 minutes at 180 °C until lightly colored, then let cool completely.

Comment préparer la crème mascarpone ?

Whisk the mascarpone with the powdered sugar and vanilla extract in a mixing bowl until you get a smooth, creamy cream, then divide it among the plates before adding the peaches.

Comment préparer le sirop au thym ?

Pour the rest of the honey and the water into a small saucepan with the thyme sprigs, bring gently to a simmer, remove from the heat, and let infuse for a few minutes before removing the thyme.