My rule for summertime desserts is that they should be light and easy, just like the season. There is no need to slave behind an oven in the heat when you already have your grilled heated up and ready to go!
These grilled peaches and cream with blueberry sauce are a breeze to make but won’t fall short on flavor. The sweetness of the peaches and blueberry sauce go nicely with the tang of the Mascarpone cheese.
3 ripe peaches (to serve 6 – scale down if needed)
8 ounces of Mascarpone cheese (I use the Belgioioso Cheese brand)
3-4 teaspoons of honey
2 tsp of vanilla extract
2 tsp light brown sugar
1/2 pint of fresh blueberries
2tsp granulated sugar
Blueberry Sauce: In a medium saucepan simmer your blueberries, sugar and 1 tsp of vanilla extract with a little water (about one tablespoon). Let the berries bubble and burst and mash them with a fork to let the juices out. Once your sauce has thickened to about a syrupy consistency set aside.
Marscapone Cream: Mix together the Marscapone cheese with 1 tsp of vanilla extract, the light brown sugar and drizzle honey. Taste for sweetness and add if needed – keep in mind you want the cream to only be lightly sweetened.
Slice and pit your peaches and brush them with butter and add them to your very hot grill. Don’t move them so beautiful grill marks can set in. Once fully grilled plate your peaches and pour some blueberry sauce and a nice dollop of cream. This dessert should be enjoyed while the peaches are still warm.