Grilled Peaches With Mascarpone, Raspberries, and Pistachios

servings: 6
Prep Time: 10 Min
Cook Time: 10 Min

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  • 3 yellow or white peaches, halved and pitted
  • 2 tbsp unsalted butter, melted, or olive oil
  • 2 tbsp extra fine granulated sugar
  • 3/4 cup mascarpone cheese, softened
  • 1 pint fresh raspberries
  • 1 cup toasted pistachios, roughly chopped
  • 6 small mint leaves


Preheat the grill. If charcoal-fueled, bank the coals to one side. Let the coals burn down until covered with white ash. Make sure the grate is clean and lightly oiled.

Brush peaches with melted butter or oil and grill cut sides down until lightly browned, about 5 minutes. Turn and continue cooking until heated through and tender, about 5 minutes more. Cooking time depends on the ripeness of the peaches.

Beat sugar into marscapone. Serve peaches cut side up. Into each half, spoon a dollop of marscapone and top with raspberries. Sprinkle with chopped nuts and garnish with mint leaves.

Additional Tips

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.

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