GRILLED PEACHES WITH MASCARPONE AND PEACH SYRUP

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This time of year is my favorite. The mornings are chilly enough for scarves, the evenings are warm enough for bare feet on the pavement. We are in the perfect window where you can snuggle up at night in your down comforter, in your flannel pajamas, but still leave the window cracked just a little bit. Things around here since we returned home from out trip have been nice. We are taking lots of time to get things organized, cleaned up, on a better schedule, etc. Kyle has had to buckle down on his studies in the evenings so I’ve been sipping wine and watching movies. This time of year feels like the time to focus and prioritize. Summers are always so busy and fun, but I love sinking into the fall with it’s windy days and rainy mornings. These past few evenings have felt like summer and we’ve been grilling veggies, eating heirloom tomatoes, and going for walks with our neighbors. I don’t know about where you live, but here the stone fruits are all ripe. In these late summer evenings making grilled peaches for dessert is my favorite thing. They’re simple to make and taste like the sweetest part of summer. They’re fresh, light, rich, delicate, sweet and smoky. They are the kind of dessert that begs you to savor every mouthful.

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GRILLED PEACHES WITH MASCARPONE AND PEACH SYRUP

Ingredients.
4 ripe peaches, halved, stone removed
2 1/2 cups water
2 cups sugar
1 cup heavy whipping cream
1/4 cup mascarpone cheese
mint to garnish

Directions.
Place the halved peaches in a large bowl. In a saucepan bring the water to a simmer before stirring in the sugar. Allow to dissolve and return to a simmer before pouring the syrup over the peach halves. Marinate the peaches in the syrup for at least an hour or until the syrup has cooled to room temperature, you want the peaches to really give the syrup a rich flavor.

Heat the grill to medium-high. Transfer the peaches to a plate. Return the syrup to the saucepan. Place the peaches on the grill for 5-7 minutes per side, leaving the grill uncovered. Check occasionally to be sure they aren’t burning. Meanwhile, bring the syrup to a boil and allow to reduce to 1 1/2 cup. Remove the peaches from the grill and pour the syrup into a dish to cool.

In a chilled bowl, whip the heavy whipping cream. Once it’s well whipped, add in the mascarpone cheese and whip for a moment to combine.

Divide the peaches onto plates with the beautiful grilled centers facing up. Scoop a large spoonful (or two) of the whipped cream onto the plate. Drizzle with as much peach syrup as desired. Garnish with a little mint. Enjoy immediately.

PRINTABLE RECIPE.
GRILLED PEACHES with Mascarpone and Peach Syrup