Grilled Peaches with Citrus Mascarpone

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe


4 ripe peaches, pitted and halved

1/4 cup honey

2 tablespoons unsalted butter

Zest and juice of 1 lemon or 1/4 cup white wine

8 ounces mascarpone

1/2 cup heavy cream

1 teaspoon vanilla extract

Zest of 1 orange

Juice of half an orange

Whole roasted salted almonds, crushed, for serving

Shortbread cookies, crushed, for serving


  1. Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
  2. Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
  3. Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
  4. Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
  5. (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)
Grilled Peach Shortcakes
Erin Jeanne McDowell

Grilled Peach Shortcakes

25m Easy 95%
Grilled Shrimp with "Ranchovy" Salad
27m Easy 99%
Burrata with Grilled Peaches
10m Easy 99%
Bloody Mary with Grilled Cheese Bars
23m Easy 100%