Grilled Peaches with Vin Santo and Anise Biscotti |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This rustic dessert is great served with a glass of Vin Santo, a sweet Italian white wine. Ingredients:
1/2 cup sugar |
1/2 vanilla bean, split lengthwise |
1 8-ounce container mascarpone cheese |
4 large firm but ripe peaches, halved, pitted |
1 tablespoon safflower oil or vegetable oil |
1 1/4 cups vin santo |
1 1/2 tablespoons chilled unsalted butter |
anise biscotti |
Directions:
1. Place sugar in small bowl. Scrape in seeds from vanilla bean; stir to blend. (Reserve bean for another use.) Place mascarpone cheese in another small bowl; stir in 2 tablespoons vanilla sugar.
2. Do Ahead: Vanilla sugar and mascarpone mixture can be made ahead. Store vanilla sugar airtight at room temperature up to 1 month. Cover and refrigerate mascarpone mixture up to 2 days.
3. Prepare barbecue (medium heat) and preheat oven to 400°F. Lightly brush cut sides of peach halves with oil. Grill peach halves, cut side down, until grill marks appear, about 2 minutes. Place peach halves, cut side up, in 13x9-inch glass baking dish.
4. Bring Vin Santo to boil in small saucepan. Spoon 1/2 cup Vin Santo over peaches, then sprinkle with 3 tablespoons vanilla sugar. Bake peaches until tender, about 15 minutes. Boil remaining 3/4 cup Vin Santo in pan until reduced to 3 tablespoons, about 4 minutes. Add butter and stir until melted.
5. Transfer 1 peach half to each of 4 plates. Spoon dollop of mascarpone mixture alongside. Drizzle reduced Vin Santo over and serve warm or at room temperature with Anise Biscotti.
6. *Italian cream cheese; available at many supermarkets and Italian markets.
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