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Grilled Peaches with Honey and Mascarpone

Grilled peaches with mascarpone are a simple, elegant summer dessert: caramelized cut-side halves filled with a smooth mascarpone cloud and finished with floral honey. The fruit gets deep char marks on the grill while the filling stays lightly sweet and creamy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peaches and grilling
  • 4 peaches Ripe peaches, halved and pitted.
  • 1 tbsp olive oil For brushing the peach cut sides.
Mascarpone filling
  • 8 oz mascarpone cheese Keep at cool room temperature for smoother beating.
  • 2 tbsp powdered sugar Lightly sweetens the filling.
  • 0.5 tsp vanilla extract Adds warm dessert flavor.
Topping
  • 3 tbsp honey Use for drizzling; reserve a little more if desired.
  • 0.25 cup pistachios Roughly chopped for crunch.
  • 1 fresh thyme leaves For garnish.

Equipment

  • 1 grill

Method
 

Grill the peaches
  1. Preheat the grill to medium-high heat. A steady medium-high flame helps create deep char marks quickly without drying out the fruit.
  2. Brush the peach halves with olive oil and grill cut-side down for 4-5 minutes until deep char marks appear and the peaches are tender. You should see caramelized grill lines and softened flesh near the edges.
Make the mascarpone
  1. Beat the mascarpone with powdered sugar and vanilla extract until smooth and creamy. Stop when no lumps remain and the mixture looks light and spreadable.
Assemble
  1. Place the grilled peaches on plates, cut-side up. Arrange them so the cavity faces upward to hold the filling.
  2. Spoon a generous dollop of mascarpone into the cavity of each peach half. Fill the hollow without overflowing the peach skin.
  3. Drizzle with honey, scatter chopped pistachios on top, and garnish with fresh thyme leaves. Finish with visible pistachio crunch and a light herb fragrance.

Notes

For the cleanest char and tender centers, keep the grill hot before adding the peaches. Refrigerate leftovers in a sealed container for up to 2 days; assemble only when serving for best texture. Freezing is not recommended because grilled peaches and mascarpone fillings can become watery. For a dairy-light option, use mascarpone-style vegan cream cheese in the same sweetening ratio.