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.
Simplest Caramelized Peaches with Mascarpone Whip Cream
- 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)
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.