Froggie’s Grilled Peaches with Mascarpone Mousse and Caramel Sauce
Make nutty granola topping in advance.
Froggie’s Nutty Granola
2 cups almond meal moist (leftovers from making almond milk..http://en.wikipedia.org/wiki/Almond_meal)
2 cups regular oats
½ cup chopped pecans
3 tablespoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ cup sweetened condensed milk
2 Tablespoons agave
1 Tablespoon vanilla
Preheat oven to 325. Lightly spray a cookie sheet and spread almond meal out. Sprinkle cinnamon, nutmeg and cloves over it and cook for 20 minutes, stirring halfway to toast evenly. Remove from oven and mix in oats and pecans. Mix together sweetened condensed milk, agave and vanilla. Pour over top of nut/oat mixture and stir to coat. Place back on cookie sheet and bake for another 1/2 hour, or until toasty. Let cool.
Then whip up the mascarpone mousse.
4 ounces mascarpone cheese
2 ounces cream cheese
1/2 teaspoon pure vanilla
3 tablespoons powdered sugar
1 cup cool whip
Bring mascarpone and cream cheese to room temperature. Beat it at medium speed until smooth, blended and light. Add vanilla, powdered sugar and blend in. Fold in cool whip. Keep refrigerated while grilling the peaches.
Now onto the peaches (can be done on grill or in oven. I did mine in the oven because I already had the oven on from the granola)
4 large ripe peaches, cut in half, and slightly twisted to remove open up and remove pit
½ tablespoon soft butter, placed in center
1 tablespoon brown sugar, sprinkled on
Generous sprinkling of cinnamon and nutmeg
Place in 325 oven and bake until bubbly and slightly toasted, about 10 minutes. You may broil for last minute or so to brown it to your liking.
Remove from oven and let sit for 5 minutes. Spoon or pipe in mascarpone mousse in center, drizzle your favorite caramel sauce and top with a sprinkling of granola crisp.