Braaied Peaches with Honey Mascarpone
Warm, caramelised flame-grilled peaches topped with velvety honey mascarpone cream and crisp biscuit crumbs.
Soft braaied peaches, honey mascarpone cream, a little textural crunch, and that bright pop of acidity that makes people stop mid-bite. An effortless yet incredibly impressive sweet treat to wrap up your next summer hosting evening.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Grill and Caramelise
Place your halved peaches directly onto a medium-heat braai grid.
- 2
While the peaches are grilling, add small dollops of the 2–3 tbsp of honey butter directly onto them. Let it melt completely to coat the fruit and help them caramelise slightly over the flames. Once soft and beautifully charred, remove from the heat.
- 3
Whip the Cream Base
In a medium bowl, combine the ½ cup of mascarpone, 1–1½ tbsp of yoghurt, and 1 tbsp of raw honey. Whisk together until the mixture is completely smooth and creamy. Chill briefly in the fridge if needed.
The rest of this recipe
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Ivana Sanshia’s note
This started as a happy accident in the summer heat, but it's a great hack: simply mix softened butter with honey to make honey butter.
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