Grilled Peaches with Mascarpone and Balsamic Reduction
With Labor Day approaching, peaches in their peak season, and grilling in full swing… keep your grill on to make these Grilled Peaches with Mascarpone and Balsamic Reduction. Add this dessert to your next cookout to take advantage of this summertime treat. Try my Cilantro Peach Salsa to keep things ‘just peachy’ this summer!Grilled Peaches with Mascarpone and Balsamic ReductionIt’s the Dog Days of Summer and peaches are the perfect summertime fruit. The best part of biting into this beautiful fruit is the juices that will run down my chin (if I am lucky), and the sweetness it provides. It’s hard to mess with perfection, but wait until you pop these peaches on the grill and add the cheese and sweet topping. You will crave these Grilled Peaches with Mascarpone and Balsamic Reduction for the rest of the summer!Grilled Peaches with Mascarpone and Balsamic Reduction RecipeBefore you begin, make sure you have all the ingredients you need to make these Grilled Peaches with Mascarpone and Balsamic Reduction. It really doesn’t take a whole lot, since you will be using some of the same ingredients for each part of the recipe. (Feel free to also use a store-bought balsamic reduction to save time!)Ingredients:peachesbalsamic vinegarhoneymascarpone cheesecream cheesesea saltolive oilpepperbasil leavesHow do I pick out the best peaches?Look at the peaches. Choose the ones that are the most colorful. The best ones generally have the yellow/orange shade with a red overall covering and make sure they are bruise-free.Take a whiff. It should have a pleasant aroma.Choose the larger and firmer peaches. You don’t want the peach to be too ripe and turn to mush on the grill.How to Make the Cheese and Balsamic Reduction ToppingWhile the grill is preheating, you have time to put together the balsamic and cheese toppings. In a saucepan, heat the balsamic vinegar to boiling for about 10 minutes, until it boils down to about half. It should be thick and stick to the back of the spoon. Add the honey, mix it together, and set it aside. It will look like chocolate syrup.Now, get the cheese ready. This is so simple! All you do is mix the mascarpone cheese, cream cheese, salt, pepper, and honey and let it chill in the refrigerator while you grill the peaches.How to Grill the PeachesThe grill should be preheated by now, or it might be still on from grilling your burgers or hot dogs! Just make sure it is at medium-high heat. In either case, you are ready to prepare the peaches for that grill! First, you need to cut the peaches in half and take out the pit. Brush both halves with olive oil and sprinkle on some salt and pepper.Next, lightly brush the grill grates with oil (carefully) and place the peaches cut side down onto the grill. Don’t move them for 3-4 minutes so they can get those nice charred lines on them! Then, rotate the peach halves 90° to grill for another 3-4 minutes.It’s time to put it all together! Take out your cheese mixture, scoop some up, and put it on a peach half. Drizzle your balsamic reduction on top and add a balsamic leaf and a bit more honey. This would be a perfect dessert to go with my Ranch Pork Chops with Green Beans and Potatoes.No mascarpone cheese? No problem! Add a scoop of vanilla ice cream for another delicious dessert!More Delicious Fruit-filled RecipesI am always looking for ways to use fresh fruit in my recipes in the summer when it’s at its peak of freshness! Here are some colorful and fruitful recipes.Fresh Fruit PlatterEasy Fruit CobblerFruit PizzaOne Bowl Chocolate Fruit Cake Course: Appetizer, Dessert Cuisine: American Keyword: Balsamic Reduction, Grilled Peaches, Grilled Peaches and Mascarpone Servings: 8 Calories: 264 kcal Author: Amanda Rettke-iambaker.netBalsamic Reduction 1 cup (255g) balsamic vinegar 1/4 cup (85g) honeyCheese Topping 3/4 cup (180g) mascarpone cheese 1/4 cup (60g) cream cheese, room temperature 1 teaspoon sea salt 1 teaspoon fresh cracked pepper 1 tablespoon honeyPeaches 4 peaches, ripe 1 tablespoon olive oil 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked pepper 1 tablespoon honey, for drizzling 8 small fresh basil leavesBalsamic ReductionIn a small saucepan over medium-high heat add the balsamic vinegar and boil until it cooks down to half (about 10 minutes). The mixture should be thicker and should stick to the back of a spoon.Add the honey to the mixture, stir to combine and remove from heat. Set aside.Cheese MixtureIn a medium bowl mix together mascarpone cheese, cream cheese, salt, pepper, and honey. Set in the fridge to chill while you prepare the peaches.PeachesPreheat grill to medium-high heat (about 450°F)Cut peaches in half and remove the pit. Brush the tops with olive oil and sprinkle with salt and pepper.Lightly brush the grill grates with oil and then set the peaches cut side down on the grill grates. Grill undisturbed for 3-4 minutes (depending on grill heat) and then turn the peach 90°. Grill for an additional 3-4 minutes and then remove from heatUsing a 1″ ice cream scoop or a tablespoon, scoop the cheese mixture on top of each peach, top with a drizzle of balsamic reduction, a basil leaf, and a drizzle of honey. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.