Grilled Peaches and Mascarpone Cream
Six peaches, halved
Make sure the surface of your grill is clean. Place the half slices of peaches on the grill over direct heat, skin side down first to give it a quick browning. Then open face-side of the peach to grill until browning and caramelization occurs from the natural sugars. Remove from grill and reserve at room temperature.
Mascarpone Cream - 4 oz.
Whipping Cream - 1/4 cup
Powdered Sugar - 2 tbs.
Pecans - 2 oz.
Using a hand-mixer or stand-up mixer with the whisk attachment, on medium speed, blend together the mascarpone cheese and 1 tablespoon of powdered sugar until light and fluffy. Spoon into a separate bowl and set aside. Pour the cream and the remaining sugar into the original mixing bowl and blend on high speed just until stiff peaks form, about a minute or 2. Turn the mixer off and carefully fold the whipped cream into the mascarpone mixture.
Place 2-3 halves of peaches on a plate with a tablespoon-sized dollop of the mascarpone cream atop the peaches. Garnish with a drizzle of honey [approximately 2 tsp. per dish] and crumbled toasted pecans. [Toast pecans whole at 375 degrees Fahrenheit for roughly 5 minutes; allow to cool before crumbling.]