Photo: Grilled White California Peaches with Almond-Mint Pesto Recipe
Ingredients
- 1/2 cup skin-on almonds
- 1/2 cup packed fresh mint leaves, plus more for garnish
- 1/4 cup honey
- 6 just-under-ripe white peaches, halved and pitted
- 2 tablespoons canola oil
- 1 cup mascarpone cheese
Directions
Combine the almonds, mint and honey in a food processor and process until smooth.
Preheat the grill for high heat direct grilling.
Brush the cut side of the peaches with canola oil and grill until golden brown and caramelized, about 1 1/2 minutes. Flip and continue grilling until just heated through, about 1 minute longer. Arrange the halves on a platter, cut-side up. Spoon some pesto into the pit hollows and then top with a little dollop of mascarpone. Garnish with torn mint leaves and serve immediately.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By vacgamasilva
on October 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used yellow peaches, just because that was what I had at home. Loved the recipe, full of flavour, fast and easy
By tjungclaus
Glencoe, MN
on August 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just finished my last bite of this yummy dessert! I used yellow peaches, and unfortunately, they weren't the greatest peaches I've ever had. But the pesto and marscapone topping was great--very fresh and unique. Just be sure the peaches you use are good.
Read all 2 reviews