Grilled Peaches with Mascarpone and Raspberries

Yield 6 people

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  • 4 each peaches ripe Fredericksburg peaches, halved and pits removed
  • 6 Tbsp honey
  • 8 oz mascarpone cheese at room temperature
  • 1/2 cup granola your preference
  • 1/2 pint raspberries
  • 8-10 sprigs fresh mint


  1. Preheat the grill. If charcoal-fueled, bank the coals to one side. Let the coals burn down until covered with white ash. Make sure the grate is clean and lightly oiled.
  2. Brush peaches with oil and grill cut sides down, until lightly browned, about 5 minutes. Turn and continue cooking until heated through and tender, about 5 minutes more. Cooking time depends on the ripeness of the peaches.
  3. While peaches are grilling, heat honey so that it pours more easily. Cool slightly, then whisk the honey into the mascarpone.
  4. Serve peaches cut side up. Into each half, spoon a dollop of mascarpone and top with raspberries. Sprinkle with granola and garnish with mint leaves.