I have never been much of a dessert person. Don’t get me wrong, I eat it and love it when it’s in front of me (duh), but I will choose a bowl of butter noodles with truffle and parm any day of the week over a piece of cake or ice cream. When I do happen to make dessert it is usually a crisp/crumble of some sort (like this one) or a crazy good specialty ice cream with balsamic strawberries or fresh olive oil and sea salt sprinkled on top. Easy, quick, not many ingredients. So when this low maintenance sweet (but not too sweet) grilled peaches dessert popped up during my standard “workout while watching Food Network” me time, I was thanking Bobby Flay out loud for the suggestion. Trust me, this is going to be on everyone’s repeat list until the last peach of summer is grilled and topped with mint. Enjoy!
Grilled Peaches with Almond & Mint Pesto, recipe courtesy of Bobby Flay
- 1/2 cup skin-on almonds
- 1/2 cup packed fresh mint leaves, plus more for garnish
- 1/4 cup honey
- 6 just-under-ripe white peaches, halved and pitted
- 2 tablespoons canola oil
- 1 cup mascarpone cheese
Combine almonds, mint and honey in a food processor and blend until smooth (mine still had a graininess but it tasted wonderful, you could add a touch of oil if you want to smooth it out). If you have a grill, USE IT!, it will add a perfect charcoal smokiness to take this dish over the top. For us unfortunate grill-less folk a grill pan will do, or even a normal saute pan if you can deal with not having the marks on the peach. Brush the cut side of the peach with oil and grill flesh side down without moving for about a minute and a half or until golden and caramelized. Flip and grill skin side until warmed through, or about another minute.
Transfer grilled peaches to a serving tray, scoop a spoonful of pesto into the center followed by marscapone and finish with fresh mint. So stinkin good!!!!