1 peach per person, ripe but leaning to the firm side of things
¼ cup butter
2 teaspoons cinnamon
½ cup heavy cream
¼ cup mascarpone cheese, at room temperature
1 tablespoon powdered sugar
½ teaspoon vanilla extract
1 tablespoon caramel sauce
granola of your choice
dash of nutmeg
Preheat outdoor or indoor grill.
Melt butter in a small saucepan and stir in cinnamon. Run knife against the center pit of each peach, and slice around entire diameter. Twist peach until it breaks into two pieces and remove pit. . Pour cinnamon butter over peach slices and carefully toss to completely coat peaches. Grill peaches over medium-high heat for 1 minute per side. Remove from heat and let cool.
For mousse, beat heavy cream with electric mixer until stiff peaks begin to form. Whisk in mascarpone, vanilla and sugar until smooth and incorporated.
Pipe mascarpone mousse into grilled peaches center. Sprinkle with granola and drizzle with caramel sauce. A pixie dust of nutmeg will do ya.
You may buy or make your caramel sauce. I have a liquid gold caramel sauce that I do not publish on my blog (aren’t I the mean one to mention it but not share). It is a riff off this recipe
- 1 cup Brown Sugar
- 1/2 stick Butter (4 Tablespoons)
- 1/2 cup Half-and-half Or Cream
- 1 Tablespoon Vanilla
- Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.