Grilled juicy Ontario peaches topped with vanilla scented mascarpone and drizzled with a decadent but easy to prepare caramel sauce makes for a very flavourful and winning combination. For a sweet and salty taste, sprinkle with a pinch of sea salt.
Grilling Time: 6 minutes
- 3/4 cup (175 mL) packed brown sugar
- 1/2 cup (125 mL) 10% half-and-half Ontario Cream
- 3 tbsp (45 mL) butter
- 1-1/2 tsp (7 mL) vanilla
- Pinch sea salt
- 3/4 cup (175 mL) Ontario Mascarpone Cheese, at room temperature
- 1 tbsp (15 mL) 10% half-and-half Ontario Cream
- 3 firm ripe Ontario Peaches
- 1 tbsp (15 mL) Ontario Honey
- 1/4 cup (50 mL) chopped toasted hazelnuts or walnuts
In small saucepan, combine sugar, 1/2 cup (125 mL) of cream and butter; bring to boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring for 5 minutes or until slightly thickened. Remove from heat, stir in 1 tsp (5 mL) vanilla and salt. Cool slightly (sauce will thicken).
In medium bowl, with wooden spoon, beat mascarpone cheese until smooth; stir in 1 tbsp (15 mL) of cream and remaining vanilla until blended. Set aside.
Slice peaches in half and discard pits; brush cut side with honey. Place cut side down on greased grill over medium heat. Grill covered for 4 to 6 minutes or until warm, softened slightly and grill marks appear. Place peach halves in small dessert bowls, spoon mascarpone in centre, dividing equally. Drizzle each serving with about 2 tbsp (25 mL) of sauce and sprinkle with nuts.
1 Serving (When the recipe serves 6):
- PROTEIN: 4 grams
- FAT: 15 grams
- CARBOHYDRATE: 27 grams
- CALORIES: 255
- FIBRE: 2 grams
- SODIUM: 110 mg