Grilled Peaches With Thyme Mascarpone And Honey Recipes

GRILLED PEACHES RECIPE WITH HONEY MASCARPONE

Steps:

• Wash peaches and slice each lengthwise then remove the pit. Brush each peach halve with olive oil then sprinkle with brown sugar.
• Heat a grill pan, outdoor grill or skillet and add peaches skin side up when warm. Cook until peaches are soft and slightly charred. While the peaches are cooking prepare the honey mascarpone.
• Combine mascarpone cheese, vanilla extract and honey in a bowl and stir with a whisk until light and combined.
• When peaches are finished cooking serve each warm with a spoonful of honey mascarpone. Drizzle each with additional honey and fresh thyme if desired. Enjoy!

GRILLED PEACHES WITH CITRUS MASCARPONE

Steps:

• Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
• Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
• Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
• Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
• (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)

GRILLED PEACHES WITH MASCARPONE AND HONEY

Steps:

• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Drizzle peaches with olive oil and season with salt. Place peaches, cut side down, on the grill and cook until lightly charred, 2 to 3 minutes.
• Remove peaches from grill and divide among six dessert plates. Divide mascarpone evenly among plates and drizzle with honey. Serve immediately.

GRILLED PEACH TOAST WITH MASCARPONE AND HONEY

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.

GRILLED HOT HONEY BISCUITS WITH THYME-ROASTED PEACHES

Steps:

• To make the Thyme-Roasted Peaches:.
• Cut the peaches in half and remove the pits. Cut the halves into 4 wedges each. Lay half of the peaches in two rows on a piece of aluminum foil large enough to fold over them on both sides.
• Scatter one tablespoon of the butter, half of the thyme and 1 tablespoon of honey over the peaches. Repeat this process with another piece of foil and the remaining peaches and ingredients.
• Lightly sprinkle salt over the prepared peaches. Bring the long ends of the foil to meet over the peaches and fold over to seal. Bring the short ends over and press together to seal. This will create two flat packets.
• Place the packets, seam-side down on a grill set to medium heat. Cook with the grill cover on for 5 minutes. Flip the packets and cook for another 5 minutes until the peaches are tender when pierced with a fork but not over cooked. Let rest.
• To make the Grilled Hot Honey Biscuits:.
• In a medium bowl, combine the flour, sugar, salt, baking powder and lemon zest. Add the butter and work it into the dry mixture with your fingers until the butter forms small pea-sized clumps. Stir in the buttermilk and gently knead the dough until it comes together.
• Roll into a 3-inch-thick log and cut into 8 even pieces. Press the biscuits into 1/2-inch thick disks. The biscuits should be flatter than normal to enable them to be cooked on the grill.
• Spray both sides of the biscuits with nonstick spray and place on the grill set to very low heat. Cook for 5 minutes on each side with the grill cover on. The biscuits are done when they are firm and not squishy in the middle. (NOTE: due to the inconsistent heat of grills, it's important to monitor the biscuit's cooking. If needed, flip the biscuits more than once to ensure they are cooked through without burning them.).
• Once the biscuits are done, remove from the grill and drizzle with the hot honey. Set aside to cool slightly.
• To assemble:.
• Top the biscuits with 3 or 4 pieces of peaches, making sure to include any delicious juices that seeped out and garnish with a dollop of crème fraiche or unsweetened whipped cream.