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.
Equipment
- Grill or grill pan
- Pastry brush
- Small mixing bowl
- Glass jar (for honey)
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
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 (opt.) | |
| 3 tablespoons | fermented hot honey | store-bought or homemade (see tips) |
| 1 pinch | flaky sea salt | to taste |
| 1 tablespoon | fresh mint leaves (opt.) | chiffonade, for garnish |
Instructions
-
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 minCleaning the grates is crucial so the peaches don't pick up savory flavors from previous meals. -
In a small bowl, gently whisk the mascarpone cheese with the vanilla extract until smooth and creamy. Set aside.
~3 min -
Brush the cut sides of the peach halves lightly with avocado oil or melted butter. This helps caramelize the sugars and prevents sticking.
~2 minDo not over-oil; just a light sheen is needed. -
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 minTo ensure they retain their structure, use firm-ripe peaches and do not move them around once placed on the grill. -
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 -
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 -
Drizzle the fermented hot honey over the mascarpone and peaches. Finish with a sprinkle of flaky sea salt and fresh mint.
~1 minThe flaky salt balances the sweetness and enhances the chili heat.
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.