Topped Grilled Peaches

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topped grilled peaches

Ingredients

Base:

4 ripe but firm peaches, halved and pitted
1 tablespoon neutral oil (such as avocado)

Topping 1 (Sweet & Spicy)

1/2 cup mascarpone cheese
2 tablespoons hot honey
2 tablespoons crushed salted pistachios

Topping 2 (Savory Italian Bistro)

3 ounces fresh burrata cheese
4 slices prosciutto, torn into ribbons
2 tablespoons aged balsamic vinegar

Topping 3 (Herbed Goat Cheese & Bacon)

4 ounces soft goat cheese
3 strips thick-cut bacon, cooked and crumbled
1 tablespoon fresh thyme leaves

Topping 4 (Tropical Dolce)

4 pint vanilla bean gelato
1/4 cup toasted shredded coconut
1 tablespoon fresh grated lime zest

Topping 5 (Mocha Crunch)

1/2 cup heavy whipping cream, beaten to stiff peaks with 1 teaspoon instant espresso
2 tablespoons dark chocolate, finely shaved
1/4 cup crushed graham cracker crumbs

Topping 6 (Raspberry Almond)

1/2 cup BF chantilly cream
1/2 cup fresh raspberries
2 tablespoons sliced almonds, toasted

Directions

Clean your grill grates thoroughly and preheat the grill to medium-high heat, roughly 400°F.
Slice the peaches in half and remove the pits. Brush the cut sides lightly with a neutral, high-smoke-point oil to prevent sticking and help create beautiful grill marks.
Place the peach halves cut-side down directly onto the hot grill grates. Close the lid and cook undisturbed for 4 to 5 minutes, until clear grill marks appear and the fruit begins to soften slightly.
Flip the peaches over so they are skin-side down. Cook for an additional 2 to 3 minutes until the fruit is warm throughout and tender. Remove them from the heat and place them on a serving platter.
While the peaches are still warm, choose your favorite topping combination from the list above and assemble.