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Grilled Peaches with Mascarpone and Fermented Hot Honey

A sweet, savory, and spicy summer dessert featuring smoky, caramelized grilled peaches topped with rich mascarpone and a drizzle of tangy fermented hot honey.

Grilled Peaches with Mascarpone and Fermented Hot Honey
Prep 15 min Cook 5 min Total 25 min Level Easy
Serves 4

Ingredients

Peaches

  • 4 medium freestone peaches — ripe but firm, halved and pitted
  • 1 tablespoon avocado oil or melted butter — for brushing

Toppings

  • 0.5 cup mascarpone cheese — softened slightly
  • 0.5 teaspoon vanilla extract (optional)
  • 3 tablespoons fermented hot honey — store-bought or homemade (see tips)
  • 1 pinch flaky sea salt — to taste
  • 1 tablespoon fresh mint leaves (optional) — chiffonade, for garnish

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F). Make sure the grates are very clean and lightly oiled to prevent sticking.

    ~5 min
    Cleaning the grates is crucial so the peaches don't pick up savory flavors from previous meals.

  2. In a small bowl, gently whisk the mascarpone cheese with the vanilla extract until smooth and creamy. Set aside.

    ~3 min

  3. Brush the cut sides of the peach halves lightly with avocado oil or melted butter. This helps caramelize the sugars and prevents sticking.

    ~2 min
    Do not over-oil; just a light sheen is needed.

  4. Place the peaches cut-side down on the hot grill. Leave them undisturbed for 3 to 4 minutes to develop deep grill marks and caramelize the natural sugars.

    ~4 min
    To ensure they retain their structure, use firm-ripe peaches and do not move them around once placed on the grill.

  5. Using tongs, gently flip the peaches and grill for 1 more minute on the skin side just to warm through. Remove from the grill and let them cool for 2-3 minutes.

    ~3 min

  6. To serve, place two peach halves on each plate. Spoon a generous dollop of the vanilla mascarpone into the hollowed center of each peach.

    ~2 min

  7. Drizzle the fermented hot honey over the mascarpone and peaches. Finish with a sprinkle of flaky sea salt and fresh mint.

    ~1 min
    The flaky salt balances the sweetness and enhances the chili heat.
Nutrition
215
Calories
3
Protein (g)
25
Carbs (g)
12
Fat (g)
6
Sat. Fat (g)
3
Fiber (g)
21
Sugar (g)
65
Sodium (mg)
25
Cholesterol (mg)
Equipment
  • Grill or grill pan
  • Pastry brush
  • Small mixing bowl
  • Glass jar (for honey)
Tips & Storage
  • To make quick fermented hot honey at home: Combine 1 cup raw, unpasteurized honey with 2-3 sliced fresh chilies (like jalapeño or habanero) and 1 tablespoon apple cider vinegar in a sterilized jar. Cover loosely and let sit at room temperature for 1-2 weeks, burping daily until it gets bubbly and tangy. For this recipe, you can also use store-bought hot honey.
  • Freestone peaches are highly recommended because the pit removes easily without tearing the fruit.
  • If your mascarpone is too stiff, whisk in a teaspoon of heavy cream or milk to loosen it.
  • Storage: Grilled peaches are best enjoyed fresh. Store leftover peaches and mascarpone in separate airtight containers in the refrigerator for up to 2 days. The fermented hot honey will keep indefinitely at room temperature.
Tags
BBQ dessert easy dessert entertaining fermented fruit dessert gluten_free gluten-free dessert grilling hot honey mascarpone nut_free outdoor cooking peaches quick dessert spicy-sweet stone fruit summer sweet and savory vegetarian vegetarian dessert

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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