This season's peaches have been like the "Goldilocks and the Three Bears." July's peaches were too hard. August's peaches were too soft. September's peaches are just right. In fact, Southern California's September peaches are often plumpest, juiciest, prettiest peaches of all with appealing names like Summer Flame and Suncrest.
After you've eaten your fill of peaches out-of-hand, baked into pies, slipped into cobblers, and mashed into jams, try some grilled and stuffed with mascarpone cheese and rosemary. They're deceptively simple to make and deceptively delicious. I should tell you that they taste best when eaten al fresco, with a loved one, while sipping a glass of chilled Sauvignon Blanc, and watching the sun set.
Grilled Peaches Stuffed with Mascarpone Cheese and Rosemary
Makes 4 servings
Printable recipe.
2 large ripe peaches
Olive oil for brushing peaches
About 2 ounces mascarpone cheese
Zest of 1/4 lemon
1/2 teaspoon lemon juice
1/4 teaspoon minced fresh rosemary, plus some for garnish
A few shakes of salt and freshly ground black pepper
1. Slice the peaches in half and discard the pits. Brush the flesh with a little bit of olive oil. Heat a grill to medium or place a grill pan over medium-high heat on the stove top. Grill for 3 to 4 minutes or until the flesh begins to caramelize and light grill marks appear.
2. Meanwhile, in a small bowl, combine mascarpone cheese, lemon zest, lemon juice, rosemary, and salt and pepper. Stir until combined. Divide filling evenly among the four peach halves. Serve.
You might also enjoy these grilled peach recipes:
Grilled Peaches recipe from Sugar Crafter
Grilled Peach Prosciutto Kebabs recipe from Rosemary and the Goat
Grilled Peaches and Humboldt Fog Panini recipe from Panini Happy
