Grilled Peaches with Mascarpone Whip and Fresh Raspberry Sauce


6 Large peaches, ripe but firm
3 tbsp Water
1 ½ tbsp Sugar
430g Mascarpone cheese
3/4 cup Heavy Cream
1/4 cup Sugar, or to taste
1 tsp Vanilla extract


For the grilled peaches:
Cut peaches in half, starting at the top where the stem is. Twist the halves to remove from the pit. Discard the pit. Cut each half into thirds or fourths.
Heat the grill to medium heat. Place peaches cut side down on the grill grates. Grill for 3-5 minutes per side, or until peaches are tender and have grill marks.

For the mascarpone whip:
In a medium bowl, combine the mascarpone, heavy cream, vanilla, and remaining 1/4 cup of sugar. Beat the mascarpone mixture with an electric mixer until medium-firm peaks form. This can be made ahead and refrigerated for a few hours.

Serve warm, grilled peaches with a dollop of mascarpone whip and garnish with a mint leaf.

Tip: If it’s too hot to stand over the grill, try “grilling” the peaches using a panini press or cooking them stove-top using a grill pan.