Grilled Peaches with Martha Stewart | Emeril Lagasse

Emeril joins Martha Stewart at the grill to share a favorite dessert-Grilled Peaches with Mascarpone and Honey. Tender peach halves are brushed with olive oil and seasoned with salt before placing on the grill until warm. And for the finishing touch, a dollop of mascarpone and a drizzle of honey are all that’s needed for this simple yet stunning dessert.
GRILLED PEACHES WITH MASCARPONE AND HONEY
SERVES 6
6 large ripe peaches, halved and pitted
6 tablespoons honey, plus more for serving (optional)
8 ounces mascarpone cheese, at room temperature
Preheat a grill to medium-high.
Place peaches, cut-side down, on the grill and cook until lightly charred, 2 to 3 minutes. Transfer peaches, cut-side up, to a grill-proof baking dish or baking sheet, and drizzle them evenly with honey. Place dish or baking sheet on grill; close grill. Cook until the peaches are soft, about 5 minutes.
Remove from grill, and divide peach halves among six dessert plates. Top peaches evenly with mascarpone and drizzle with additional honey, if desired. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@unionrdr]

Hey Emiril, I grilled some peaches in the pit yesterday that turned out great! I pitted the halves & used a paring knife & tea spoon to get the red part out of the center. Then brushed'em with veggie/ canola oil face down over the coals topped with chunks of pin oak for 4-5 minutes. Off to the side from the coals, stuffed with dried cranberries & topped with two strips of fontina cheese. Cook for another 8 minutes, drizzle with honey & serve. The room temp honey mixes with the juices from the hot peaches & makes the nectar of the gods! It also makes the dried cranberries taste kinda like cherries. you GOTTA try this one!