ChefXi OfficialFire-kissed peaches glazed with orange blossom honey, served over a cloud of whipped mascarpone and finished with a whisper of Aleppo pepper.
In a small bowl, whisk together the mascarpone, heavy cream, powdered sugar, and vanilla bean paste until light and fluffy. Set aside in the refrigerator.
Don't over-whisk or the mascarpone might separate; you want soft peaks.
Preheat your grill to medium-high heat. Clean the grates thoroughly to ensure the fruit doesn't pick up savory flavors.
Brush the cut sides of the peaches lightly with olive oil to prevent sticking.
Place peaches cut-side down on the grill. Cook until distinct char marks appear and the sugars begin to caramelize.
Resist the urge to move them too early; let the grate do the work.
Flip the peaches and drizzle the cut sides with honey while they finish softening on the grill.
To serve, place a generous dollop of the whipped mascarpone on a plate, top with two peach halves, and scatter with crushed pistachios, a pinch of Aleppo pepper, and fresh mint.
This dessert is a bridge between the smoky heart of the BBQ and the delicate sweetness of the Mediterranean. The key is to grill the peaches over high heat quickly so they caramelize without turning into mush. If you don't have a grill, a smoking hot cast-iron grill pan works beautifully. The Aleppo pepper doesn't add 'heat' so much as a raisin-like depth that cuts through the honey. Respect the lineage of the fruit by sourcing the ripest, most fragrant peaches you can find.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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