Directions:
- Cut the peaches and pears in thick slices, don't peel, just nice thick slices. You will be grilling these so you don't want them too thin.
- Mix the wine, mint, allspice and brown sugar in a pie pan or small bowl and add the peaches and pears and let marinade 1-2 hours.
- Mix the mascarpone, honey and orange juice and chill in a small bowl.
- Toast the pistachios. I rough chop and then lightly toast in a dry saute pan for 2-3 minutes just to lightly toast and intensify the flavors. Remove and let cool.
- Grill on medium heat on a grill pan or they can be done on a outdoor grill as well. Grill until until nice grill marks on each side but not overdone.
- Just serve the fresh grilled fruit with a dollop of the mascarpone cheese topping and toasted pistachios.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 601.32 Kcal (2518 kJ) | ||
| Calories from fat | 307.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.14g | 53% | |
|---|---|---|---|
| Cholesterol | 76.3mg | 25% | |
| Sodium | 45.75mg | 2% | |
| Potassium | 485.89mg | 10% | |
| Total Carbs | 57.98g | 19% | |
| Sugars | 39.74g | 159% | |
| Dietary Fiber | 7.97g | 32% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 22.9mg | 127% | |
| Calcium | 115.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 149.95 Kcal (628 kJ) | ||
| Calories from fat | 76.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 53% | |
|---|---|---|---|
| Cholesterol | 19.03mg | 25% | |
| Sodium | 11.41mg | 2% | |
| Potassium | 121.16mg | 10% | |
| Total Carbs | 14.46g | 19% | |
| Sugars | 9.91g | 159% | |
| Dietary Fiber | 1.99g | 32% | |
| Protein | 1.99g | 16% | |
| Vitamin C | 3mg | 20% | |
| Iron | 5.7mg | 127% | |
| Calcium | 28.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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