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
Emeril Lagasse

  • 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.

Serve immediately.

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