Grilled Peaches Topped with Rosemary Mascarpone

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


If you can't find mascarpone, substitute a full-fat cream cheese. Serve with a white dessert wine like Muscat.

  • Servings: Serves 4-8
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Dessert


2/3 c. mascarpone cheese
1/3 c. sugar
1 Tbsp. grated lemon zest
1 tsp. fresh rosemary, minced
8 peaches peeled, halved lengthwise and pitted
juice of 1 lemon


In a bowl, combine the mascarpone, sugar, lemon zest and rosemary and mix well. Cover and refrigerate until ready to use.
Put the peaches in a bowl with the lemon juice. Turn to coat, cover and refrigerate for up to one hour.
Preheat a grill pan over medium heat until rim is hot to the touch. Oil the grill pan; place the peach halves on the pan cut side down. Grill until golden brown, about 5 - 6 minutes. Turn them over and cook on the other side.
Remove the peach halves to serving plates. Place a dollop of the cheese mixture on the plate and serve.