Grilled Peaches with Honey Mascarpone and Toasted Hazelnuts
These easy grilled peaches are one of the most delicious ways to enjoy fresh peaches in the summer. Sweet, juicy peaches are grilled until caramelized, then topped with whipped honey mascarpone and toasted hazelnuts. It's a simple yet impressive no-bake dessert that's ready in just 20 minutes!
This post may contain affiliate links.
The Best Grilled Peaches Recipe
I love grilled peaches. They turn caramelized, juicy, and sweet on the grill, and it's one of my favorite ways to eat them!
Grilled peaches are delicious on salads and as an accompaniment to grilled meats, but they really shine as a dessert.
You could easily top them with a scoop of vanilla ice cream and call it a day, but this simple honey mascarpone topping is so easy to make and really takes them to the next level!
A few toasted hazelnuts on top add crunch to tie it all together. It has the best mix of juicy, creamy, and crunchy textures that make it so much fun to eat.
It's important to use "freestone" peaches for this recipe, although they typically aren't labeled as such at the grocery store. These are best for grilling because they're easier to halve and remove the pit without damaging the fruit. If your peaches are nearly impossible to pit, it means they are likely "clingstone."
The key to this recipe is making sure your grill grates are clean and well oiled so the peaches don't stick. Lightly coat the peaches with oil too for extra insurance, so all of that sweet, caramelized goodness ends up on your plate, not the grill.
Use a medium-hot grill so the peaches get nice grill marks without getting mushy and overcooked. Too hot and they will burn, too cool and they won't get that caramelized char we're after.
The mascarpone topping can be made well in advance and kept refrigerated until ready to use. I love the contrast of the cold topping against the warm peaches, which starts to melt and ooze all over as soon as they touch.
Make sure your hazelnuts are fresh, and toast them either in the oven or a dry skillet first. It makes all the difference, trust me!
I like to drizzle a little bit more honey over the top, but if your peaches are extra sweet or you prefer your desserts a little less sweet, you can easily skip it.
This is definitely going to become your new favorite summer dessert!
Want more delicious fresh peach recipes? Try a peak-summer peach and cherry salad with burrata, salty-sweet grilled halloumi and peach salad, or my grandma's old-fashioned peach pie recipe.
Why You'll Love This Recipe for Grilled Peaches
- An elevated summer dessert that couldn't be simpler!
- Grilling peaches makes them sweeter, juicier, and caramelized.
- Creamy mascarpone and crunchy hazelnuts add the perfect contrast.
- Freestone peaches are easier to halve and pit without damaging the fruit.
- Clean, oiled grates and peaches help prevent sticking.
- Made with just a handful of ingredients and ready in 20 minutes!
Grilled Peaches Ingredients
Peaches - Choose fresh peaches that are ripe but still firm so they hold their shape on the grill.
Look for freestone peaches, which have pits that come away cleanly, making them much easier to halve and slice without damaging the fruit. Clingstone peaches have flesh that clings tightly to the pit and can be more difficult to prepare. Elberta, Redhaven, Cresthaven, Suncrest, and most late-season/summer peaches are freestone, but are not often labeled.
Mascarpone - This is an Italian cream cheese with a higher fat content than American cream cheese, milder flavor, and looser, creamier texture. Look for high-quality Italian mascarpone at the grocery store, specialty stores or online.
Honey - Use a high-quality honey to sweeten the mascarpone. You can also use maple syrup or agave if you prefer.
Vanilla and cinnamon - They add a subtle flavor to the honey mascarpone. Use ground cinnamon and vanilla extract, vanilla paste, or vanilla beans if you like.
Hazelnuts - Hazelnuts give a nutty, buttery flavor and crunch. Look for high-quality hazelnuts with blemish-free skins, preferably in sealed, airtight packaging. Avoid nuts that smell musty or look discolored, and be sure to toast them first to bring out their flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill or grill pan
- Medium bowl
- Tongs
- Pastry brush
How to Grill Peaches
- Preheat a grill or grill pan to medium-high heat.
- In a medium bowl, stir together the mascarpone, honey, vanilla, cinnamon, and salt until smooth and creamy. Keep chilled until ready to serve.
- Brush the cut sides of the peaches lightly with olive oil, then rub the grill grates with a light coating of oil.
- Place the peaches cut-side down on the grill and cook until lightly charred and softened, about 3-4 minutes. Turn and cook for another 2-3 minutes until tender but still holding their shape.
Pro Tip: Don't move the peaches around once they're on the grill. Let them sit undisturbed to develop nice grill marks and prevent tearing.
- Arrange the peaches on a serving platter or individual plates. Top each half with a generous dollop of the honey mascarpone.
- Sprinkle with the toasted hazelnuts and drizzle with additional honey if desired. Serve immediately.
Recipe Tips for Perfect Grilled Peaches
- Always clean and oil the grill grates before cooking to help prevent sticking.
- Chill the mascarpone mixture until ready to serve. The contrast between cool cream and warm peaches is what makes this dessert so good!
- Toast the hazelnuts just before chopping for the best flavor. It only takes a few minutes and makes a huge difference.
- If your peaches are especially sweet, reduce the honey and let the fruit shine.
Recipe Variations
- Use a mix of mascarpone and full-fat Greek yogurt for a tangier flavor or use plain yogurt or labneh instead.
- Try grilling other seasonal stone fruit like apricots, nectarines, or plums.
- Replace hazelnuts with pistachios, cashews, almonds, or a mix.
- Use maple syrup or homemade salted caramel sauce instead of honey.
- Swap the ground cinnamon for other spices like cardamom, clove, nutmeg, or even pink peppercorns for something unexpected.
- Top with a sprinkle of flaky Maldon salt before serving for a salty and sweet contrast of flavors.
What to Serve with This Grilled Peach Dessert
Serve this easy and delicious grilled peach dessert with a nice cup of coffee or an after-dinner drink. For something extra special, try it with a Sicilian coffee granita, a classic affogato, or an iced homemade cold brew coffee.
You can also serve a few cookies on the side for extra crunch. Try my giuggiulena sesame seed cookies, chewy and soft Sicilian almond cookies, or light and delicate savoiardi cookies.
How to Store and Reheat
The mascarpone topping can be made ahead and stored in an airtight container in the fridge for up to 4 days. Toasted nuts can also be stored in an airtight container at room temperature for over a week.
The grilled peaches are best served right off the grill with the cold honey mascarpone for temperature contrast. If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat them in a grill pan or oven, or enjoy them cold.
FAQs
Yes! If you don't have an outdoor grill, this works great on the stovetop with a grill pan or even a cast iron skillet. Just make sure you heat it very well, then turn the heat down to medium and let the peaches sit undisturbed for nice grill marks.
No, the skin helps hold the fruit together on the grill and adds a nice texture.
I don't recommend it since the mascarpone is a defining element of the recipe. You could swap in coconut cream or cashew cream for the mascarpone, but the texture and flavor will be different.
You can, but it will yield different results. Cream cheese has less fat, is firmer and tangier. Mascarpone is creamier, milder, milkier, and higher in fat content. I recommend using mascarpone, but if cream cheese is your only option, you may want to thin it out slightly with some heavy cream or half-and-half so it's not quite as thick.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Grilled Peaches with Honey Mascarpone
Ingredients
- 4 peaches ripe but firm, halved and pitted
- 1 tablespoon olive oil
- 8 ounces mascarpone cheese
- 2 tablespoons honey plus more for drizzling
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- ½ cup hazelnuts toasted, roughly chopped
Instructions
- Preheat a grill or grill pan to medium-high heat.
- In a medium bowl, stir together the mascarpone, honey, vanilla, cinnamon, and salt until smooth and creamy. Keep chilled until ready to serve.8 ounces mascarpone cheese, 2 tablespoons honey, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, 1 pinch salt
- Brush the cut sides of the peaches lightly with olive oil, then rub the grill grates with a light coating of oil.4 peaches, 1 tablespoon olive oil
- Place the peaches cut-side down on the grill and cook until lightly charred and softened, about 3-4 minutes. Turn and cook for another 2-3 minutes until tender but still holding their shape.
- Arrange the peaches on a serving platter or individual plates. Top each half with a generous dollop of the honey mascarpone.
- Sprinkle with the toasted hazelnuts and drizzle with additional honey if desired. Serve immediately.½ cup hazelnuts
Notes
- Always clean and oil the grill grates before cooking to help prevent sticking.
- Chill the mascarpone mixture until ready to serve. The contrast between cool cream and warm peaches is what makes this dessert so good!
- Toast the hazelnuts just before chopping for the best flavor. It only takes a few minutes and makes a huge difference.
- If your peaches are especially sweet, reduce the honey and let the fruit shine.
- Don't move the peaches around once they're on the grill. Let them sit undisturbed to develop nice grill marks and prevent tearing.
