Grilled Peaches with Mascarpone and Raspberries
Soft, sweet, juicy peaches filled with ruby red raspberries, coated with a creamy mascarpone, vanilla custard and lightly caramelised sugar. Sublimely delicious and ridiculously quick and easy to make. It is also very easy to adapt. You can use plums, nectarines or apricots, for example, and you could replace the raspberries with blackberries as well. You cold even replace the peaches with pears and the raspberries with chocolate. See here for my Grilled Pears with Mascarpone and Molten Chocolate recipe.
The most important thing to remember, and arguably the most difficult aspect of this recipe, is making sure that the peaches (or whichever stone fruit you choose to use) are perfectly ripe and ready to eat.
Where is this recipe from?
This recipe is adapted from Nigel’s Slater’s ‘Grilled Plums with Blackberries, Mascarpone and Brown Sugar’, published in his wonderful cookery book Real Food (pg 232). I have simply replaced the plums with peaches and the blackberries with raspberries. I can’t believe that it has taken me so long to put this recipe on my blog – I have literally been making it, or versions of it, for decades!
How to make Grilled Peaches with Mascarpone and Raspberries
Collect the ingredients together:
- peaches, it must be ripe and ready to eat
- raspberries
- mascarpone cheese
- brandy or kirsch (optional)
- vanilla extract (optional but recommended)
- demerara sugar
How to make this wonderful speedy dessert:
- Cut the peaches in half, remove and discard the stones and sit hollow side up.
- Fill the hollows with 1 – 3 raspberries, depending on size.
- Mix the mascarpone cheese with the vanilla extract and kirsch or brandy, if using. Cover each peach half with 1 heaped tablespoon mascarpone and sprinkle over 1 teaspoon demerara sugar.
- Carefully move to an ovenproof dish, making sure not to spill too much sugar on the base of the dish – this is important because it could burn as you grill the peaches.
- Place the peaches under a very hot grill, about 10 cms below the heat source. Cook for around 4 – 5 minutes, but keep a close eye on it, to make sure the sugar doesn’t burn. The mascarpone will start melting and form a pool in the bottom of the dish.
- Remove from the oven, sprinkle over the remaining sugar and return to the oven. Cook for a further 4 – 5 minutes until the fruit is soft, the mascarpone has melted to form a delicious vanilla custard and the sugar has started to caramelise.
- Remove from the oven and either serve directly from the baking dish or decant onto serving plates. The baking dish will be very hot, so be careful. Scatter over any remaining raspberries and serve warm.
- Wonderful served on its own but also delicious with some biscuits, such as shortbread or buttery galettes, on the side to add crunch.
Basic ingredients 
1 Peaches, stone out 
2 Add raspberries 
3 Mascarpone, sugar 
4 Baking dish 
5 Grill
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Grilled Peaches with Mascarpone and Raspberries
Soft, sweet, ripe peaches filled with ruby red raspberries, coated with a mascarpone, vanilla custard and lightly caramelised sugar. Sublimely delicious and ridiculously quick and easy to make. The most important thing to remember, and arguably the most difficult aspect of this recipe, is making sure that the peaches are perfectly ripe and ready to eat.
Ingredients
Per person:
- 1 peach, it must be ripe and ready to eat
- a few fresh raspberries
- 2 heaped tablespoonfuls of mascarpone cheese
- a few drops of brandy or kirsch (optional)
- ¼ teaspoon vanilla extract (optional but recommended)
- 4 teaspoons demerara sugar
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients and preheat the grill to a high setting.
-
Cut the peaches in half, remove and discard the stones and sit, hollow side up.
-
Fill the hollows with 1 – 3 raspberries, depending on size.
-
Mix the mascarpone cheese with the vanilla extract and kirsch or brandy, if using.
-
Cover each peach half with 1 heaped tablespoon mascarpone and sprinkle over 1 teaspoon demerara sugar.
-
Carefully move to an ovenproof dish, making sure not to spill too much sugar on the base of the dish – this is important because it could burn as you grill the peaches.
-
Place the peaches under the grill, about 10 cms below the heat source. Cook for around 4 – 5 minutes, but keep a close eye on it, to make sure the sugar doesn’t burn. The mascarpone will start melting and form a pool in the bottom of the dish.
-
Remove from the oven, sprinkle over the remaining sugar and return to the oven. Cook for a further 4 – 5 minutes until the fruit is soft, the mascarpone has melted to form a delicious vanilla custard and the sugar has started to caramelise.
-
Remove from the oven and either serve directly from the baking dish or decant onto serving plates. The baking dish will be very hot, so be careful. Scatter over any remaining raspberries and serve warm.
-
Wonderful served on its own but also delicious with some biscuits, such as shortbread or buttery galettes, on the side.
Recipe Notes
Equipement:
- chopping board and knife
- baking dish
- measuring spoons
- small mixing bowl
Where is this recipe from?
This recipe is adapted from Nigel’s Slater’s ‘Grilled Plums with Blackberries, Mascarpone and Brown Sugar’, published in his wonderful cookery book Real Food (pg 232). I have simply replaced the plums with peaches and the blackberries with raspberries.
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