Grilled Peaches with Mascarpone Cream and Sorghum Drizzle

Grilled Peaches with Mascarpone Cream and Sorghum Drizzle



If you have been visiting Bakepedia regularly this summer you know that sorghum syrup as a sweetener is one of our new things. It is one of those classic sweeteners that we only recently discovered and absolutely love. It is more than just sweet. It has its own flavor profile (just as maple syrup and honey do) and we encourage you to seek it out to try. It works wonderfully in this recipe for Grilled Peaches with Mascarpone Cream and Sorghum Drizzle by David Guas from his book, Grill Nation. The dish is simple and allows the fruit flavor to shine through. Make sure your peaches are ripe but firm. Nectarines work here, too. Also check out his Rocky Road Ice-Cream Cake, also from the book.


Excerpted with permission from Grill Nationby David Guas. Published by Oxmoor House 2015.


As my career changed focus from pastry to overall cooking, I started adjusting the way I approached desserts. I often like to incorporate savory elements to counteract the sugar and bring more balance to the dish. Here, the mascarpone and sorghum highlight the diversity of the smoky grilled peach while still letting the pureness of the fruit steal the show.

Hands-on 15 min.

Total 25 min.

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.


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