Grilled Summer Peaches

Halved peaches grilled and served warm with sweetened mascarpone

Warm, caramelized peach halves with a silky spoonful of sweetened mascarpone, bright mint and crunchy toasted almonds. Simple, elegant and perfect for peak-season stone fruit at a summer barbecue.

Nutrition · per serving

290kcal

5gProtein

30gCarbs

18gFat

3gFiber

4 servings

Ingredients

8 items

Fruit

ripe peaches4 (about 600–700 g), halved and stones removed

Topping

mascarpone120 g (approx. 30 g per serving)

powdered sugar15 g (1 tbsp), sifted

honey30 g (2 tbsp), plus extra to drizzle

Garnish & finishing

toasted sliced almonds40 g, roughly chopped

fresh mint leaves12 g (about 12–16 leaves), torn

neutral oil (grill oil)15 ml (1 tbsp) for brushing

fine sea salta pinch (about 1 g) to finish

Tips

•Choose peaches that give slightly when pressed — underripe will not caramelize well.
•If you prefer a lighter topping, swap mascarpone for thick Greek yogurt (strained) in equal quantity.
•To toast almonds: heat in a dry skillet over medium, shaking often, until fragrant and golden (2–4 minutes).

Steps

1
Bring peaches to room temperature, then pat dry and brush the cut faces lightly with the neutral oil.
4 (about 600–700 g), halved and stones removed ripe peaches15 ml (1 tbsp) for brushing neutral oil (grill oil)
2
Preheat a barbecue grill or heavy grill pan over medium-high heat until very hot and you can hold your hand 10 cm above the grate for only about 2–3 seconds.
3
While the grill heats, make the sweetened mascarpone: stir mascarpone together with powdered sugar and 1 tbsp of honey until smooth and slightly glossy; taste and adjust sweetness.
120 g (approx. 30 g per serving) mascarpone15 g (1 tbsp), sifted powdered sugar30 g (2 tbsp), plus extra to drizzle honey
4
Place peaches cut-side down on the hot grill or grill pan and press gently for full contact; grill without moving for 3–4 minutes until the flesh is caramelized, deep golden and has light char lines (juices will bubble).
4 (about 600–700 g), halved and stones removed ripe peaches
5
Flip peaches skin-side down and cook 1 minute more just to warm through and loosen from the grate; total grill time should be about 4–5 minutes per peach half depending on ripeness.
4 (about 600–700 g), halved and stones removed ripe peaches
6
Transfer peaches to a warm plate and let rest 2 minutes so juices settle; this is the resting time.
4 (about 600–700 g), halved and stones removed ripe peaches
7
Spoon a generous dollop of the sweetened mascarpone (made earlier) onto each warm peach half, drizzle with remaining honey, scatter toasted almonds and torn mint leaves, and finish with a light sprinkle of sea salt.
120 g (approx. 30 g per serving) mascarpone30 g (2 tbsp), plus extra to drizzle honey40 g, roughly chopped toasted sliced almonds12 g (about 12–16 leaves), torn fresh mint leavesa pinch (about 1 g) to finish fine sea salt
8
Serve immediately while warm — peaches should be tender but hold their shape and the mascarpone slightly softened.

Origin & History

Grilling fruit is a classic American summer technique used to concentrate sweetness and add smoky notes. Serving warm grilled peaches with cream or cheese became popular at backyard barbecues and farm-to-table desserts.

american dessert grilled peaches summer vegetarian barbecue

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Bring peaches to room temperature, then pat dry and brush the cut faces lightly with the neutral oil.

4 (about 600–700 g), halved and stones removed ripe peaches15 ml (1 tbsp) for brushing neutral oil (grill oil)

Preheat a barbecue grill or heavy grill pan over medium-high heat until very hot and you can hold your hand 10 cm above the grate for only about 2–3 seconds.

While the grill heats, make the sweetened mascarpone: stir mascarpone together with powdered sugar and 1 tbsp of honey until smooth and slightly glossy; taste and adjust sweetness.

120 g (approx. 30 g per serving) mascarpone15 g (1 tbsp), sifted powdered sugar30 g (2 tbsp), plus extra to drizzle honey

Place peaches cut-side down on the hot grill or grill pan and press gently for full contact; grill without moving for 3–4 minutes until the flesh is caramelized, deep golden and has light char lines (juices will bubble).

4 (about 600–700 g), halved and stones removed ripe peaches

Flip peaches skin-side down and cook 1 minute more just to warm through and loosen from the grate; total grill time should be about 4–5 minutes per peach half depending on ripeness.

4 (about 600–700 g), halved and stones removed ripe peaches

Transfer peaches to a warm plate and let rest 2 minutes so juices settle; this is the resting time.

4 (about 600–700 g), halved and stones removed ripe peaches

Spoon a generous dollop of the sweetened mascarpone (made earlier) onto each warm peach half, drizzle with remaining honey, scatter toasted almonds and torn mint leaves, and finish with a light sprinkle of sea salt.

120 g (approx. 30 g per serving) mascarpone30 g (2 tbsp), plus extra to drizzle honey40 g, roughly chopped toasted sliced almonds12 g (about 12–16 leaves), torn fresh mint leavesa pinch (about 1 g) to finish fine sea salt

Serve immediately while warm — peaches should be tender but hold their shape and the mascarpone slightly softened.