Need a last minute dessert idea for the 4th of July holiday tomorrow – or better yet for a trial run today (wink wink)? Add these peaches to your list because they are out-of-this-world deeeelicious! And better yet they are quick and easy to make! And I’d even dare say we could classify them as a mostly healthy dessert (which is very rare around here, dessert is usually an all out splurge).
Everyone was swooning over how irresistible these were! You get this perfectly grilled sweet summer peach that has those slightly charred grill marks which give it such a nice depth of flavor, it’s covered with a spoonful of a luscious and creamy vanilla bean mascarpone, and it’s perfectly complimented with a drizzling of sweet honey and sprinkled with a crisp and crunchy honey granola, then it’s finished with a slightly tart red raspberry and garnished with a vibrant mint leaf for added color. I mean talk about easy dessert done right! I’m already dreaming about when I will make them again.
A few side notes – the granola I used is from Winco if you live close to one – it’s my latest favorite store-bought granola. It’s a honey almond quinoa granola. If you’d like you can also swap out the granola with chopped nuts but definitely add one or the other, I love the contrast they offer to the softened peaches. Then note that the amount pictured below is double the recipe. I figured most people wouldn’t need 24 halves, but if you do just double it like I did. Enjoy!
- 6 firm but ripe peaches, halved and pitted
- 2 tsp olive oil, plus more for brushing grill
- 8 oz. mascarpone
- Seeds of 1/2 vanilla bean
- 1/2 tsp vanilla extract
- 1/4 cup honey
- 3/4 cup honey oat granola (or substitute 1/3 cup chopped nuts such as walnuts or pecans)
- 12 fresh raspberries
- Fresh mint leaves
- Preheat a grill over medium-high heat to about 375 - 400 degrees. Meanwhile in a mixing bowl fold vanilla beans and vanilla extract into mascarpone until well combined, chill until ready to use.
- Brush the tops of peach halves with olive oil then brush grill lightly with olive oil and grill flesh side down about 3 minutes or until they have nice grill marks, then carefully rotate (use a grill spatula as they may stick a little) and grill about 3 minutes longer, or until peaches have softened but still hold their shape. Remove from grill, add a spoonful of the mascarpone to each peach (using two spoons, one to scoop and one to scrape and drop it), drizzle with honey, sprinkle with about 1/3 of the granola over top (just so you don't cover the peaches entirely) and garnish with a raspberry and mint. Serve with remaining granola on individual plates and serve immediately.
- Recipe source: Cooking Classy