Grilled Peaches With Basil Mascarpone

The Washington Post, June 27, 2007

• • Cuisine: Italian
• • Course: Dessert
• • Features: Fast, Kid-Friendly, Grilling

Summary:

The peaches should be ripe but still firm.

Grill notes: Overripe peaches will disintegrate once they hit the grill.

5 to 10 servings

Ingredients:

• • 5 medium peaches, cut in half and pitted
• • 1 tablespoon olive oil
• • 1/2 cup basil chiffonade (leaves rolled and cut into very thin ribbons)
• • 1/4 cup mascarpone cheese

Directions:

If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.

Toss the peach halves with just enough olive oil to coat them evenly. Place on the hot grill, cut sides down, and grill for 3 to 4 minutes, then turn over and grill for 3 to 4 minutes on the second side; they should be fragrant. Place cut side up on a platter.

While the peaches are cooling, combine the basil and mascarpone in a small bowl. Place a dollop of the mixture in the center of each peach half. Serve immediately.

Recipe Source:

From Mendocino Grille chef Barry Koslow.

42 calories, 2g fat, 1g saturated fat, 3mg cholesterol, 5mg sodium, 5g carbohydrates, 1g dietary fiber, n/a sugar, 1g protein.