Mascarpone Stuffed Grilled Peaches
Fresh summer peaches with that little bit of fuzz are one of my favourite fruits. When you bite into it and the juice drips down your chin, makes you feel like you’re 5 years old all over again. As you get older you try different things and this is a huge hit!
Grilling peaches brings out their super sweetness and warms them enough to start melting the Mascarpone filling.
1/2 cup (125 mL) Mascarpone cheese
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) Amaretto or Frangelico liqueur (optional)
1/2 cup (125 mL) crushed amaretti cookies
Pinch cinnamon
2 ripe peaches
1 tbsp (15 mL) melted butter
2 tbsp (25 mL) sliced almonds, toasted
2 tbsp (25 mL) liquid honey
Fresh mint leaves
In bowl, stir together Mascarpone, brown sugar and liqueur, if using. Add amaretti and cinnamon and stir to combine. Set aside or cover and refrigerate for up to 1 day.
Cut each peach in half and remove pit. Brush peach halves with butter and place on greased grill over medium high heat cut side down first. Close lid and grill, turning once for about 8 minutes or until golden and tender. Remove to platter.
Scoop Mascarpone mixture on top of each peach and sprinkle with almonds. Drizzle with honey and garnish with mint leaves if desired.
Makes 4 servings.
Tip: If you would like your filling warmed through, scoop the Mascarpone mixture into the peach and return it to the grill over medium heat. Close lid and grill for about 2 minutes or until Mascarpone melts slightly.
Tip: Look for Lavender or Wild flower honey to drizzle over top for a glistening hint of sweet floral flavour.
Prosciutto Grilled Peach Salad
Sweet and salty are a perfect combination for a summer salad. Thinly sliced prosciutto envelopes ripe peach halves for this backyard dish. You can enjoy the peaches on their own as a fun appetizer idea too. Serve them with a drizzle of aged balsamic vinegar.
Prep time: 10 minutes
Cook time: 5 minutes
Serves/Yield: 2
2 fresh ripe peaches
1 tbsp (15 mL) chopped fresh basil
Pinch fresh ground pepper
2 slices prosciutto, halved lengthwise
4 cups (1 L) baby arugula
Half a red bell pepper, thinly sliced
1 tbsp (15 mL) aged balsamic vinegar
1 tbsp (15 mL) extra virigin olive oil
1/2 tsp (2 mL) Dijon mustard
Pinch each salt and fresh ground pepper
Cut peaches in half and remove pits. Sprinkle each peach half with basil and pepper. Wrap each half with prosciutto.
Place wrapped peaches on preheated greased grill over medium high heat. Grill, turning once for about 5 minutes or until peaches are softened and prosciutto is crisp.
In a large bowl, toss together arugula, pepper, vinegar, oil, mustard, salt and pepper. Divide among 2 plates and top each plate with 2 peach halves to serve. Sprinkle with remaining basil.
Tip: If peaches are large, you will need 1 whole slice of prosciutto per peach half.
Sweet Peach Cakes on the BBQ
These light fruity cakes are addictive! A perfect ending to a campfire meal or to enjoy as a snack or sneak in a leftover for breakfast the next day. Enjoy the summer flavour of peaches at their best and baking them on the barbecue is a breeze.
Preparation Time: 15 minutes
Cook Time: 15 minutes
½ cup (125 mL) butter, softened
¾ cup (175 mL) packed brown sugar
3 eggs
1 tsp (5 mL) vanilla
¾ cup (175 mL) all purpose flour
½ tsp (2 mL) each baking powder and cinnamon
Pinch salt
3 firm ripe fresh peaches, diced
2 tbsp (30 mL) demerara or turbinado sugar (optional)
In bowl, whisk together butter and sugar until combined. Whisk in eggs, one at a time, whisking well after each addition. Whisk in vanilla.
In another bowl, whisk together flour, baking powder, cinnamon and salt. Gradually stir flour mixture into butter mixture until well combined. Spread into 12 greased foil muffin cups. Divide peaches on top and press slightly into batter. Sprinkle with sugar, if using.
Place pan on preheated grill over medium-low heat; close lid and cook for about 15 minutes or until top is golden and tester inserted in centre comes out clean. Let cool slightly.
Sprinkle with icing sugar before serving.
Makes 12 cakes
Tip: Try to keep the barbecue’s temperature around 350 F (180 C) to cook cakes evenly.
3 peaches, peeled and finely chopped will give you about 2 ¼ cups (550 mL).
Oven Variation: Bake cakes in 350 F (180 C) oven for about 20 minutes.
When you are at home you can use an electric beater to bring the batter together more quickly and add some volume to the cakes.
