Grilled Peaches with Mascarpone Cream is the ultimate summer dessert you didn’t know you needed. This irresistible treat combines smoky-sweet grilled peaches with rich, velvety mascarpone cream for a perfect balance of flavor and texture. Topped with a drizzle of bourbon-spiked salted caramel sauce and a sprinkle of chopped almonds, it’s both sophisticated and simple to prepare. Whether you’re hosting a backyard BBQ or enjoying a quiet evening on the patio, this dish brings elegance without effort. Light, luscious, and layered with flavor, grilled peaches with mascarpone cream will become your go-to warm-weather indulgence. Let’s dive into deliciousness together.
Why You’ll Love This Recipe
- Effortless Elegance: Minimal prep, maximum impact—just halve peaches, grill, whip cream, and assemble.
- Flavor Explosion: Juicy, caramelized peaches meet tangy-sweet cream, rich caramel, and nutty crunch.
- Flexible & Crowd-Pleasing: Serves 8 with ease; suitable for kids and grown-ups alike if bourbon is skipped.
- Seasonal Star: Takes full advantage of ripe summer peaches for a vibrant, delicious dessert.
Ingredients
For the Grilled Peaches
- 4 large ripe peaches, halved and pitted
- Olive oil, for brushing
For the Mascarpone Cream
- ½ cup heavy cream
- ½ cup mascarpone cheese
- ½ teaspoon vanilla extract
For the Bourbon Salted Caramel Sauce
- Prepared salted caramel sauce (see notes for recipe)
- 1–2 teaspoons bourbon, to taste
For Assembly
- ¼ cup almonds, roughly chopped
Step-by-Step: How to Make Grilled Peaches with Mascarpone Cream
- Prep the Peaches
- Preheat your grill to medium-high.
- Lightly brush each peach half (cut-side) with olive oil to enhance caramelization.
- Grill the Peaches
- Place peaches cut-side down and grill about 5 minutes, or until tender with nice grill marks. They should retain some firmness—don’t overcook.
- Make the Mascarpone Cream
- In a bowl, whip together heavy cream, mascarpone cheese, and vanilla until medium-stiff peaks form.
- Chill in the fridge to keep cool and fresh.
- Prepare the Bourbon Salted Caramel Sauce
- Gently mix the bourbon into the warm salted caramel sauce right before serving.
- Let cool slightly; you can make this up to two days in advance—store airtight at room temp.
- Assemble
- Arrange the grilled peaches on a serving plate and spoon a generous dollop of mascarpone cream on top of each.
- Drizzle bourbon caramel generously over the top.
- Sprinkle chopped almonds for added texture and visual appeal.
Helpful Tips
- Choose the Right Peach: Slightly firm but ripe peaches are ideal—they’ll caramelize well on the grill and hold shape.
- Oil Lightly: Too much olive oil can cause flare-ups or soggy textural outcomes.
- Whip Wisely: Medium-stiff peaks mean the cream holds shape but is still smooth; avoid over-whipping.
- Keep It Cool: Chill the mascarpone cream until ready to use—warm cream can melt on the hot peach.
- Caramel Control: Heat caramel just to warm it; you want a drizzling consistency without scorching.
Substitutions And Variations
- Fruit Alternatives: Grilled apricots, plums, or nectarines make great substitutes.
- Nut Options: Use pecans or walnuts in place of almonds for different flavors.
- Booze-Free Version: Omit bourbon and add a teaspoon of vanilla extract to the caramel.
- Cheese Swap: Substitute Greek yogurt for mascarpone if you prefer a tangier, lighter taste.
- Vegans Rejoice: Use coconut cream instead of mascarpone and a dairy-free caramel sauce.
Storage Instructions
- Mascarpone Cream: Best used fresh, but can be stored refrigerated for up to 8 hours.
- Bourbon Caramel: Keep at room temperature, in an airtight container, up to 2 days. If it thickens, gently warm in the microwave (10-second bursts), then stir.
- Grilled Peaches: Best eaten fresh; leftovers can be refrigerated and consumed within 24 hours, but texture may soften. Rewarm gently if desired.
Nutritional Information (per serving)
- Calories: 142 kcal
- Carbohydrates: 2 g
- Protein: 2 g
- Fat: 14 g (Saturated 8 g, Polyunsaturated 1 g, Monounsaturated 3 g, Trans 1 g)
- Cholesterol: 34 mg
- Sodium: 13 mg
- Potassium: 43 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 416 IU
- Vitamin C: 1 mg
- Calcium: 41 mg
- Iron: 1 mg
Serving Suggestions
- Elevate the Plate: Add a sprig of fresh mint or basil for a refreshing finish.
- A la Mode: Serve alongside vanilla ice cream for a classic duo of hot and cold textures.
- Perfect Pairing: Goes wonderfully with sweet or lightly roasted coffee.
- Cocktail Companion: Offers a drinkable contrast to a sparkling rosé or light prosecco, balancing the dessert’s sweetness.
Frequently Asked Questions About Grilled Peaches with Mascarpone Cream
Q: Can I use frozen peaches?
A: Fresh is best for this recipe—grilling frozen peaches may result in soggy texture. However, if frozen peaches are thawed thoroughly and patted dry, they can be grilled, though the flavor and appearance may be slightly less vibrant.
Q: How sweet is this dessert?
A: Moderately sweet. The natural sugars in grilled peaches combined with caramel sauce create indulgence, but mascarpone cream adds balance. You can reduce sweetness by using less caramel or substituting part of the caramel sauce with fresh lemon juice.
Q: Can I prep anything in advance?
A: Absolutely! The bourbon caramel can be made up to two days ahead (stored airtight at room temp). Whip the mascarpone cream 1 to 2 hours ahead of time and keep it refrigerated until ready to use. Just grill peaches and assemble right before serving to keep everything fresh.
Q: Do I really need bourbon?
A: No, it’s optional. If you prefer non-alcoholic desserts, skip bourbon and add a bit of vanilla extract to the caramel for an equally rich flavor.
Q: What if my peaches are slightly underripe?
A: Slightly underripe peaches are usable—they tend to firm up nicely on the grill but might be less sweet than fully ripe ones. Consider brushing with a light honey-lime glaze before grilling to enhance flavor.
Q: Any garnish tips?
A: Yes! Sprinkle fresh mint leaves or a light dusting of powdered sugar just before serving for a polished, elegant touch.
Conclusion
Grilled Peaches with Mascarpone Cream is an easy yet show-stopping dessert that captures the essence of summer in each juicy bite. Creamy, fruity, boozy, and crunchy—all in one luscious dish! I absolutely love how it comes together in under 15 minutes yet feels special enough for company or a warm weekend treat. Thank you for stopping by and letting me share this recipe with you—your support means the world to me. I hope these grilled peaches bring sweetness and sunshine to your table. Happy grilling, and enjoy sharing this delicious flavor-filled moment with loved ones!
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Grilled Peaches with Mascarpone Cream
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Grilled Peaches with Mascarpone Cream is a quick and elegant summer dessert made with juicy peaches, velvety mascarpone cream, bourbon-salted caramel, and chopped almonds. This 15-minute treat is perfect for BBQs, dinner parties, or easy weeknight sweets.
Ingredients
For the Grilled Peaches
4 large ripe peaches, halved and pitted
Olive oil, for brushing
For the Mascarpone Cream
½ cup heavy cream
½ cup mascarpone cheese
½ teaspoon vanilla extract
For the Bourbon Salted Caramel Sauce
½ cup salted caramel sauce (homemade or store-bought)
1–2 teaspoons bourbon, to taste
For Assembly
¼ cup almonds, roughly chopped
Instructions
- Prep the Peaches
- Preheat your grill to medium-high.
- Lightly brush each peach half (cut-side) with olive oil to enhance caramelization.
- Grill the Peaches
- Place peaches cut-side down and grill about 5 minutes, or until tender with nice grill marks. They should retain some firmness—don’t overcook.
- Make the Mascarpone Cream
- In a bowl, whip together heavy cream, mascarpone cheese, and vanilla until medium-stiff peaks form.
- Chill in the fridge to keep cool and fresh.
- Prepare the Bourbon Salted Caramel Sauce
- Gently mix the bourbon into the warm salted caramel sauce right before serving.
- Let cool slightly; you can make this up to two days in advance—store airtight at room temp.
- Assemble
- Arrange the grilled peaches on a serving plate and spoon a generous dollop of mascarpone cream on top of each.
- Drizzle bourbon caramel generously over the top.
- Sprinkle chopped almonds for added texture and visual appeal.
Notes
-
Use slightly firm ripe peaches for the best texture.
-
Mascarpone cream can be made 1–2 hours ahead and kept chilled.
-
Bourbon caramel can be made up to 2 days ahead—store airtight at room temperature.
-
Substitute bourbon with vanilla extract for an alcohol-free version.
-
Try grilled apricots or plums for a fruity twist.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: North American
Nutrition
- Serving Size: 1 peach half with toppings
- Calories: 142 kcal
- Sugar: 1g
- Carbohydrates: 2g
- Protein: 2g