Caramelized Peaches with Mascarpone Whip Cream

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I’ll be honest- I realized that for someone who loves ALL the stone fruit and buys one to two quarts of peaches, nectarines, and/or pluots a week, the number of recipes I have featured them is actually quite small. Luckily these Caramelized Peaches with Mascarpone Whip Cream is right up my alley. Here’s why:

I’ve been exploring and testing out recipes, only to reach this epiphany: the recipes I’ve loved most are the simplest ones that let the fruit shine on its own (bonus points: that usually means they’re super easy to do and have minimal ingredients).

And let’s be real- if I have a perfectly ripe peach, my favorite way to eat it is just on its own. But sometimes we want something a little extra OR finding that perfectly ripe and full of flavor peach is harder to find than we’d like. That’s where a recipe like this really comes in handy to help bring out its natural flavors and beauty and makes a “meh” peach into a delicious one. A little butter and caramelization go a LONG way.

Better yet, this “recipe” requires so little time and prep you can do it on the spot or on a whim. Simply cut some peaches in half and grill them or pan-sear them on a cast-iron skillet doused with some butter to get a beautiful caramelization. Add a luxurious and creamy mascarpone whip cream on top and you have the perfect summer dessert. Top with fresh berries for an extra treat.

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Simplest Caramelized Peaches with Mascarpone Whip Cream

Servings 2 servings
Total Time 10 mins

Ingredients

Grilled Peaches

  • 2 ripe peaches , pit removed and cut in half
  • 1 tablespoon unsalted butter (or coconut oil for a dairy-free option)
  • optional: 1-2 teaspoons sugar or honey (I don't add, but if you prefer things on the sweeter side)
  • sprinkle sea salt or kosher salt

Marscapone Whip Cream

  • 1/2 cup heavy whipping cream
  • 2 ounces marscapone cheese
  • optional: 1 tablespoon sugar (or more- you do you! taste as you make it)

Instructions

Make the Whip Cream

  • In a super cold bowl (I put mine in the freezer for 10 minutes before), place in heavy whipping cream and mix with an electric mixer on medium-high until soft peaks form. 
  • Add in mascarpone cheese and sugar and mix again until incorporated.
  • If you don’t finish this in one serving, you can store this in the fridge in an airtight container for a few days.

Grill the Peaches

  • Heat a cast iron skillet over medium heat. Add coconut oil.
  • Sprinkle salt (and sugar if using) on peaches. Place face down, skin up, on skillet. Let sit without moving for 2-4 minutes. Use tongs to gently check the bottom. Once browned, flip over gently and let sear for another 2 minutes.
  • Remove from heat. If you want to remove the skin of the peach, the skin should easily peel off at this point. Serve.

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