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Grilled Peaches with Mascarpone & Ginger Balsamic Reduction


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  • 4 fresh ripe peaches, halved and pitted
  • 8 Tbsp mascarpone cheese
  • Alessi Ginger infused Balsamic Reduction
  • Cooking spray


Servings 4
Preparation time 10mins
Cooking time 20mins


Step 1

1. Heat grill to medium-high heat. Spray cut side of peaches with cooking spray. Lay cut side down on hot grill and cook for about 3 to 5 minutes or until caramel iced and grill marks are dark brown. Turn over and grill another 3 to 5 minutes.
2. Remove peaches to platter and cover with foil for about 5 minutes to allow steam to cause peach skin to loose. Pull peach skin off with butter knife and discard.
3. Turn peaches over and fill each pit dimple with 1 Tbsp of mascarpone. Place two Mascarpone-filled peach halves on 4 dessert plates and drizzle each with some of the Alessi Ginger infused Balsamic Reduction.

Recommeneded Wine: Mondoro Moscato d'Asti


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