In a dessert exalting perfectly ripe summer fruit, grilled peaches are topped with dollops of mascarpone whipped cream, a drizzle of honey and crushed gingersnaps. This dish is beautiful to look at and simple to prepare, turning the simple pleasure of fresh fruit into an extraordinary treat.
Storage: Refrigerate the mascarpone whip in an airtight container for up to 3 days.
Ingredients
Directions
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Step 1
In a large bowl, combine the mascarpone, cream, 1 teaspoon of the honey and the vanilla. Using a hand mixer on medium-high speed, whip the mixture until soft peaks form, 2 to 3 minutes. You should have about 3/4 cup, more than twice than the amount needed for this recipe.
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Step 2
Place the gingersnaps in a small zip-top bag, and use a rolling pin or mallet to crush them into medium-fine crumbs. Brush the cut side of each peach with the oil.
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Step 3
Prepare the grill for direct heat (if using a grill pan, see Variations). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.) Make sure the cooking grates are clean.
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Step 4
Place the peaches on the grill, oil side down, and cook until they soften slightly and grill marks form on the bottom, about 2 minutes.
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Step 5
Transfer to a serving dish, and let cool slightly or completely. When ready to serve, dollop about 2 teaspoons of the mascarpone whip into the well of each peach half. Drizzle with the remaining 1 teaspoon of honey, sprinkle with the crushed gingersnaps and serve.
Substitutions
Peaches >> nectarines.
Gingersnaps >> graham crackers or vanilla wafers.
Mascarpone >> crème fraîche.
Can’t have dairy? >> Whip coconut cream instead of the heavy cream and mascarpone.
Gluten-free? >> Use gluten-free cookies.
Vegan? >> Maple syrup or agave instead of honey.
Variations
To make this inside, preheat a grill pan over medium-high heat until hot. Place the peaches on the pan, oil side down, and cook until they soften slightly and grill marks form on the bottom, about 3 minutes.
