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Grilled Stone Fruit Dessert pinterest

Grilled Stone Fruit

This elegant summer dessert transforms stone fruits by caramelizing their natural sugars on the grill. Topped with honey-whipped mascarpone, it's sophisticated enough for a dinner party yet simple enough for a casual BBQ.
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Course: Dessert
Cuisine: American, Summer
Keyword: Grilled Fruit, Stone Fruit, Summer Dessert, Peaches, Nectarines, Plums
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 285kcal

Equipment

  • Grill or Grill Pan
  • Mixing bowls
  • Pastry Brush

Ingredients

Fruit

  • 6 mixed stone fruits peaches, nectarines, plums, or apricots, ripe but firm

Glaze

  • 2 tablespoons unsalted butter melted
  • 2 tablespoons brown sugar
  • 1 tablespoon honey plus extra for drizzling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt

Whipped Mascarpone

  • 8 oz mascarpone cheese room temperature (substitute: Greek yogurt for a lighter option)
  • 1/2 cup heavy cream substitute: coconut cream for dairy-free

Garnishes

  • fresh mint leaves for garnish
  • 1/4 cup chopped pistachios or toasted almonds optional

Instructions

  • Cut the stone fruits in half and remove the pits. Keep the skin on to help the fruit maintain its shape on the grill.
  • In a small bowl, combine the melted butter, brown sugar, 1 tablespoon honey, vanilla extract, cinnamon, and salt. Whisk until thoroughly combined.
  • Preheat your grill to medium heat (approximately 350-375°F). Clean and oil the grates to prevent sticking.
  • Brush the cut sides of the fruit with the glaze mixture. Place the fruit cut-side down on the grill.
  • Grill undisturbed for 4-5 minutes until grill marks appear and the edges begin to caramelize. Flip and cook for another 3-4 minutes until tender but not mushy.
  • While the fruit grills, beat the mascarpone cheese in a medium bowl until smooth. In a separate bowl, whip the heavy cream until soft peaks form.
  • Gently fold the whipped cream into the mascarpone, then add remaining honey to taste. Refrigerate until ready to serve.
  • Serve the grilled fruit warm, topped with a generous dollop of the chilled whipped mascarpone. Drizzle with extra honey and sprinkle with chopped nuts and fresh mint leaves.

Notes

Choose fruit that is ripe but still firm - overripe fruit will fall apart on the grill.
The whipped mascarpone can be prepared up to 24 hours in advance and kept refrigerated.
For a lighter version, substitute Greek yogurt for the mascarpone mixture.
If you don't have a grill, a cast-iron grill pan works well, or you can broil the fruit for 3-4 minutes per side.

Nutrition

Calories: 285kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Fiber: 2g | Sugar: 21g
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