Active Time: 10 MinsTotal Time15 Mins
Yield: Serves 4 (serving size: 1 peach half, 1 tbsp. mascarpone mixture)
Fresh, in-season peaches make this simple dish really sing. The recipe is sweet, but not overly so. If you want to cut back on sugar even further, you could easily omit brushing maple syrup onto the fruit, and it’ll still taste quite good. This makes an lovely way to finish a summer meal, or turn these grilled peaches into a hearty breakfast by adding your favorite crunchy granola.
Ingredients
- 2large ripe fresh peaches, halved and pitted
- 2 tablespoons olive oil
- 5 teaspoons pure maple syrup, divided
- 3 tablespoons vanilla whole-milk Greek yogurt
- 1 tablespoon mascarpone cheese, at room temperature
- 1 tablespoon small fresh mint leaves
Nutritional Information
- Calories 151
- Fat 11g
- Satfat 3g
- Unsatfat 6g
- Protein 2g
- Carbohydrate 14g
- Fiber 1g
- Sugars 12g
- Added sugars 5g
- Sodium 11mg
- Calcium 3% DV
- Potassium 3% DV
- Calories 151
- Fat 11g
- Satfat 3g
- Unsatfat 6g
- Protein 2g
- Carbohydrate 14g
- Fiber 1g
- Sugars 12g
- Added sugars 5g
- Sodium 11mg
- Calcium 3% DV
- Potassium 3% DV
How to Make It
Step 1
Preheat grill to medium-high (400°F to 450°F). Or heat a grill pan over medium-high. Brush both sides of peach halves with olive oil. Place peach halves on oiled grates, cut side down, and grill, uncovered, until grill marks appear, about 1 minute. Flip peaches, brush 1 teaspoon of the maple syrup on cut side of each peach half, and grill until tender throughout, about 1 more minute.
Step 2
Stir together yogurt, mascarpone, and remaining 1 teaspoon maple syrup in a small bowl. Serve peaches warm or at room temperature, topped with mascarpone mixture and mint.
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