Recipe: Barbecued peaches with mascarpone

Stone fruits are back in season: peaches, nectarines, apricots, plums and cherries! Rich in vitamin A, C and E as well as being a great source of dietary fibre – there is no better snack to dig into throughout the day! So let’s celebrate these seasonal gems, and explore a sweet treat designed for the Aussie barbie… barbecued peaches with marscapone.

Summer is biting into a super ripe peach; having the juice run down your chin, salt water against your skin and sand between your toes… This recipe is perfect for a backyard barbecue or camp stove.

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Recipe: Barbecued peaches with mascarpone

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Serves: 4

Ingredients

• 8 ripe peaches
• 1 tbsp honey (or rice malt syrup for a fructose free alternative)
• ½ tbsp fresh thyme
• ½ cup double cream
• ½ cup mascarpone
• 1 tbsp icing sugar
• Coconut oil (to brush peaches prior to barbecuing). If you don’t have access to coconut oil, simply use olive or canola oil

Instructions

Mascarpone cream

1. In a small bowl combine mascarpone, icing sugar and cream. Set aside (in fridge) for service

Peaches

1. Pre heat barbecue on medium heat
2. Brush cut side of peach halves with oil
3. Cook, cut side down, until golden and slightly charred (approximately 3 - 4 minutes). Turn and cook for a further minute.
4. Place peach halves on service plate, alongside a good dollop of mascarpone cream; sprinkle with thyme and finish off with a drizzle of honey

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