Description
A sweet and savory summer dessert featuring juicy grilled peaches brushed with a rich miso butter glaze, served with a dollop of cold whipped mascarpone for a creamy finish.
Ingredients
Scale
For the Crust:
- 4 ripe peaches, halved and pitted
- 2 tablespoons unsalted butter, melted
- 1 tablespoon white miso paste
- 1 tablespoon honey
- 1/2 teaspoon grated ginger
- 1 cup mascarpone cheese, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat a grill or grill pan to medium-high heat. In a small bowl, whisk together melted butter, miso paste, honey, and grated ginger until smooth to create the glaze.
- Brush the cut sides of the peach halves with the miso butter glaze. Place peaches cut-side down on the grill and cook for 3-4 minutes until grill marks appear and peaches are slightly softened.
- While peaches grill, in a chilled bowl, combine mascarpone, powdered sugar, and vanilla extract. Whip with a whisk or electric mixer until light and fluffy, then refrigerate until ready to serve.
- Remove peaches from grill and drizzle with any remaining glaze. Serve warm peaches with a scoop of cold whipped mascarpone and garnish with fresh mint leaves.
Notes
You can customize the seasonings to taste.