But now and then I want a fruit dessert that’s a bit more, well, dessert-y, without having to take the time to make a full-on crisp or pie. Enter the zhuzhed-up fruit dessert — fresh seasonal fruit that gets just enough special treatment to make it feel extravagant, without requiring much time and effort. This luscious recipe is a prime example.
It is an exaltation of summer peaches where the fruit is halved and pitted, brushed with oil, then grilled for a couple of minutes, until it is warmed and has taken on beautiful grill marks. Once cooled a bit, each half is treated to a dollop mascarpone whip, made by whipping the rich, velvety cheese with a touch of heavy cream, honey and vanilla. This recipe makes twice the whip you need, which you will not regret having on hand to use atop fresh berries, perhaps with a drizzle of balsamic glaze, another day.
The mascarpone-topped grilled peaches are then treated to a luxurious drizzle of honey and a crunchy crush of gingersnaps. (Vanilla wafers, graham crackers or lady fingers would also work well.)
Beautiful on the plate, each bite offers enticing flavor: the juicy, caramelized fruit, rich mascarpone, sweet honey and zing of the ginger cookie crumbs all coming together to turn the simple pleasure of fresh fruit into an extraordinary dessert.
