A photo from the production of "The Kitchen" in Montclair, N.J., on July 9, 2014.
Photo: Jeffrey Neira/Watershed Visuals
©2014 Watershed Visual Media. All Rights Reserved.
Recipe courtesy of Jeff Mauro

Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis

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  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings


Cake and Peaches:

Cherry Coulis:


  1. For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
  2. Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
  3. In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
  4. For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
  5. In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.