Grilled Peaches and Cream (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
6 fresh peaches |
2 tablespoons grapeseed oil |
pinch salt |
1 cup mascarpone cheese |
1/4 cup cream cheese |
1/4 cup powdered sugar |
1/2 cup prepared raspberry sauce (ice cream topping sauce) |
2 tablespoons freshly chopped mint leaves |
Directions:
1. Preheat grill over medium-high heat.
2. Cut peaches in half and remove the stone. Brush with oil and sprinkle with salt. Place on the hot grill. (If you don't have a grill use a hot saute pan.) Cook until soft but not falling apart, approximately 3 minutes on both sides. Set aside to rest.
3. In a small bowl mix the mascarpone, cream cheese and powdered sugar together until it reaches a smooth consistency. Use a little hot water to loosen, if mixture remains stiff.
4. To finish place 2 halves of the grilled peaches onto a plate. Top with cheese mixture and drizzle with raspberry sauce. Garnish with fresh chopped mint.
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