Grilled Peaches with Mascarpone Cream and Sorghum Drizzle
Makes: 4 servings
  • 4 peaches, halved
  • 4 oz. pecans
  • 4 oz. mascarpone cheese
  • 2 Tbsp. powdered sugar
  • ¼ cup whipping cream
  • 8 tsp. sorghum
  • ½ tsp. sea salt
  1. Light charcoal grill or preheat gas grill to 350° to 400° (medium- high). Clean cooking grate. Place peach halves, skin sides down, on cooking grate, and grill until browned; turn and grill cut sides until browned and natural fruit sugars caramelize. Remove from grill.
  2. Preheat oven to 325°. Place pecans on an ungreased baking sheet, and bake 10 to 12 minutes or until toasted. Remove from oven, and cool; crumble toasted pecans.
  3. Beat together mascarpone cheese and 1 Tbsp. sugar at medium speed with an electric mixer or the whisk attachment of a heavy-duty stand mixer until light and fluffy. Combine cream and remaining 1 Tbsp. sugar in another bowl; beat at high speed 1 to 2 minutes or just until stiff peaks form. Fold whipped cream mixture into mascarpone mixture.
  4. Place 2 grilled peach halves on each serving plate. Top with 1 Tbsp. mascarpone-cream mixture, 2 tsp. sorghum, ⅛ tsp. sea salt, and 1 oz. crumbled pecans.
Recipe by Bakepedia at