Pound Cake & Grilled Peaches with Mascarpone & Honey
Here is a quick and easy summer dessert. It would have been a healthier dessert except I baked a pound cake (thanks to Betty Crocker).
Make sure the peaches are ripe but not too ripe — it’s easier to cut them.
The peaches were even sweeter and more delicious thanks to a little grilling and the honey!
Grilled Peaches with Mascarpone and Honey
- 6 large ripe peaches, halved and pits removed
- 6 tablespoons honey, plus more for serving if desired
- 8 ounces mascarpone cheese, at room temperature
Preheat a grill to medium-high.
Place the peaches cut-side down onto the grill and cook until lightly charred, 2 to 3 minutes, depending on the grill. Transfer the peaches, cut sides up, to a grill-proof baking dish or baking sheet and drizzle evenly with the 6 tablespoons of honey. Place the dish on the grill and cover the grill.
Continue to cook until the peaches are soft, about 5 minutes, again depending on the grill.
Remove the baking dish from the grill and divide the peach halves between 6 dessert plates. Divide the mascarpone evenly among the plates and drizzle with additional honey, if desired.