These grilled peaches with mascarpone cream are a delicious combination of natural sweetness and indulgent creaminess. This easy summertime dessert is ready in just 10 minutes.
I look forward to peach season each year. And as soon as the plump, juicy and perfectly sweet peaches appear in my local greengrocer's, I just HAVE to buy them.
I chop peaches into yoghurt and over granola and turn them into jam. But where peaches come into their own is desserts. Once you have sampled my sugar free peach cobbler and this grilled peach recipe you'll know exactly what I'm talking about.
Why This Recipe Works
Grilling adds a smokey, deep flavor to the dish. The peach flesh turns soft and glossy and the juices caramelise and become sticky and candy-like.
Pairing the grilled peaches with a gently sweetened vanilla mascarpone cream elevates this simple dish to a feast for the tastebuds. The cool, creamy mascarpone and the tangy, juicy, warm peach complement each other in flavour and texture.
In a nutshell, grilled peaches with mascarpone are the perfect easy summer dessert. The recipe only contains a handful of ingredients and takes minutes to prepare. On top of that, my healthy version does not contain any added sugars.
Shall we get started?
Here is what you need to make the recipe:
- Peaches: These should be halved, and the cut side brushed with melted butter.
- Vanilla Extract - To flavour the mascarpone
- Sweetener - I use allulose to sweeten the mascarpone. You can use any sweetener of your choice here - just make sure it is powdered so the cream does not taste grainy.
- Chopped hazelnuts - These are optional, but add another texture to the dish which works really well.
See the recipe card for full information on ingredients and quantities.
How To Choose The Best Peaches
Choose ripe peaches that are still a little firm when you squeeze them. When they are too soft they will fall apart on the grill!
Another trick for choosing tasty peaches is the sniff test. Smell the peaches around the stem. They should have a sweet, fruity aroma.
Either you use a proper outdoor barbecue grill, or you grill the peaches indoors - using a grill pan.
Grill pans are heavy cast iron pans. They have a rectangular shape and a raised surface - the griddles - that provide the charred sear lines we're looking for!
I love my grill pan because it saves me the effort and time it takes to set up a barbecue.
In a small mixing bowl, stir the sweetener of your choice and vanilla extract into the mascarpone. Cover and let the mixture cool in the fridge until you are ready to serve.
Chop the hazelnuts, then toast them in a frying pan over low heat. Move them around frequently until golden. Option to add 1 teaspoon of cinnamon for more flavour. Set aside.
Cut the peaches along the seam and twist the two halves in opposite directions until they separate. Remove the pit and brush with melted butter.
Preheat the grill pan and brush it with coconut oil or another neutral oil. Put the peaches cut-side down on the pan. Grill for around 2 minutes or until sear marks appear. Then, turn them slightly for a criss-cross pattern and sear the peaches for another 2 minutes until they are softened and golden brown.
Note: There is no need to turn the peaches around to sear the skin-on side!
Scoop the mascarpone mix over the peaches, sprinkle over the nuts and serve.
Like your peaches a little sweeter? Brush the cut side with a little honey, maple syrup or agave if carbs are not a concern. To keep the carbs low, use yacon syrup or another sugar-free syrup of your choice.
For dairy-free grilled peaches, use coconut oil instead of butter and top with whipped coconut cream.
The recipe also works with apricots!
Yes, of course. You just won't get any sear marks.
Yes. Bake them at 180C or 350F in a preheated oven for around 30 minutes. Make sure you line the baking sheet with parchment paper so the peaches don't stick.
You can prepare the mascarpone cream and the toasted hazelnuts a day ahead. The peaches are best fresh.
Store the grilled peaches and the mascarpone separately in an airtight container in the fridge for up to 3 days. Reheat the peaches in the microwave before serving or crisp them up under the grill or broiler.
This recipe is not suitable for freezing.
More Fruity Recipes
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Grilled Peaches With Mascarpone Creamfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- ¼ cup chopped hazelnuts 30g
- 1 teaspoon cinnamon optional
- Mix the mascarpone cheese with sweetener and vanilla extract. Rest in the fridge until ready to use.
- Dry-roast the hazelnuts in a pan over low heat. Move them around frequently until they are browned. Be careful not to burn them! Add 1 teaspoon of cinnamon for more flavour. Set aside.
- Cut the peaches along the seam and twist the two halves in opposite directions until they separate. Remove the pit and brush the cut side with melted butter.
- Preheat the grill pan and brush it with coconut oil or another neutral oil. Put the peaches cut-side down and grill for around 2 minutes or until sear marks appear.
- Turn slightly for a criss-cross pattern and sear the peaches for another 2 minutes until they are softened, caramelised and golden brown. There is no need to turn the peaches over to grill the skin side.
Assemble and serve
- Scoop the mascarpone cream over the peaches, sprinkle over the nuts and serve.