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Grilling peaches is not new. However, my grilled peaches with mascarpone and balsamic drizzle gets special treatment with a basil infused olive oil to start. Once grilled and topped with the sweetened mascarpone, the addition of almonds gives it some crunch and the drizzle of reduced balsamic vinegar gives it a delicious, sweet glaze. The flurry of flaky salt at the end brings it all together for one delicious bite. So good.

I love this in the summer when peaches are in season and you are outside grilling and enjoying a BBQ. It is the perfect finish to a great meal. And did I mention, super easy to pull together?

To get started, cut your peaches. Use slightly firm peaches (They’ll soften as they cook on the grill.) and cut along the natural indentation on the peach. Cut all the way around and cut through to the pit. Gently twist the two halves and they should separate pretty easily. If you are having trouble removing the pit, use a grapefruit spoon. This is my secret weapon when removing pits from stone fruit. The little ridges cut right through the peach and dig under the pit to remove it.

Then, using a pastry brush, brush the peach halves with the basil olive oil. Place on the grill or grill pan, flesh side down, and grill for about five minutes until you have nice grill marks and the peach is slightly warmed.

While the peaches are grilling, mix the mascarpone and sugar in a bowl. You can mix with a fork or use a hand mixer to blend everything.

Add the vinegar to a small pot and bring to a boil over medium heat. Let it boil for about a minute to reduce and thicken. Remove from the heat and let it cool. The balsamic glaze will thicken as it cools.

Remove your peaches from the grill or grill pan and place on a platter. Using a small spoon or ice cream scoop, add about a tablespoon of the sweetened mascarpone to each peach half. Top with the sliced almonds and drizzle with the balsamic glaze. Finish with a sprinkle of flaky salt and a basil leaf.

It doesn’t get any easier or taste any better than this. Enjoy!

If you like this fruit dessert, be sure you try some of my other favorites.

Malibu Pineapple with Coconut Sorbet and Macadamia Nuts

Mini Fruit Parfaits

Whipped Coconut Cream with Pineapple and Macadamia Nuts

Crepes with Whipped Cream, Lemon Curd and Fresh Berries

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Grilled Peaches with Mascarpone & Balsamic Drizzle

Grilled peaches get the gourmet treatment with basil olive oil, mascarpone, almonds and a balsamic drizzle

5 from 1 vote

Prep Time 10

Cook Time 4

Total Time 14

Course Dessert

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 2 Fresh peaches, cut in half and pit removed
▢ 1 Tbsp. Patricia and Paul Basil infused Olive Oil
▢ 1/4 Cup Mascarpone cheese
▢ 1 Tbsp. Confectioner’s Sugar
▢ 3 Tbsp. Patricia and Paul Pineapple Balsamic Vinegar
▢ 2 Tbsp. Sliced Almonds
▢ Flaky Salt to finish

Instructions

Heat up your outdoor grill or your grill pan if cooking indoors.
Brush the peach halves flesh side with the basil olive oil. Place the peaches, flesh side down, on the grill or grill pan. Let cook until you have nice grill marks. About 5 minutes.
Meanwhile, in a small bowl, mix the mascarpone and sugar until well combined.
In a small saucepan, heat the balsamic vinegar over low-medium heat until boiling. Reduce heat and cook for about one minute until the vinegar is syrupy. Let cool. The vinegar will get thicker as it cools.
Plate the peach halves on a platter, flesh side up. Using a small ice cream scoop, scoop the mascarpone and top each half with one small scoop. Sprinkle with the sliced almonds and drizzle with the reduced pineapple vinegar. Sprinkle with the flaky salt and garnish with a basil leaf. Dig in and enjoy!

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.