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  • Grilled Peaches with Mascarpone and Praline
  • Grilled Peaches with Mascarpone and Praline
  • Grilled Peaches with Mascarpone and Praline
  • Grilled Peaches with Mascarpone and Praline
  • Grilled Peaches with Mascarpone and Praline
  • Grilled Peaches with Mascarpone and Praline
  • Grilled Peaches with Mascarpone and Praline

Grilled Peaches with Mascarpone and Praline

Food | August 08, 2017 | Nik Manojlovich
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Another sweet treat in honour of Canada 150 – GRILLED PEACHES WITH MASCARPONE AND PRALINE compliments of our friends at SANTAGUIDA FINE FOODS!

Canada 150

Last summer I had the pleasure of working with the talented team at SANTAGUIDA FINE FOODS. We produced a beautiful and elegant wedding in cottage country. The day was picture perfect, the setting spectacular, the drinks and music – festive and bubbly, and the food, memorably delicious.

Marco, Carlo and Joanna, the principals at SANTAGUIDA worked some serious magic that day to create this luscious dessert. Thankfully, they agreed to share it with Weekend at the Cottage as part of our Canada 150 celebration.

For more information or to reach these talented catering experts please visit: www.santaguidafinefoods.com

Enjoy!

Ingredients & Amounts

  • For the peaches:
  • 6 ripe peaches, cut in half, stones removed
  • ¼ cup of butter, melted
  • 3 tablespoons of honey
  • For the mascarpone crème:
  • 2 cups of mascarpone cheese
  • 1 teaspoon orange zest
  • 1 teaspoon lime zest
  • 2 tablespoons of honey
  • For the praline:
  • cups of slivered almonds, toasted
  • 3 tablespoons of lavender blossoms, chopped
  • 2 cups of sugar
  • ½ cup of water
  • 1 tablespoon of lemon juice

Instructions

  1. For the peaches: Preheat barbecue to medium-high setting. Melt butter in a small saucepan and add honey. Lightly brush the peaches with the butter and honey mixture. Place the peaches, cut side down, onto the barbecue and grill for about 5 minutes or until you have nice grill marks and the fruit starts to caramelize. Remove from grill, transfer to platter and cool.
  2. For the mascarpone crème: Place all ingredients into a medium-sized bowl. Using a hand or stand mixer, whip until light and fluffy.
  3. For the praline: Line a baking tray with parchment paper. Spread toasted almonds in an even layer and sprinkle with lavender. Place sugar and water in a medium sauce pan and stir to combine. Place over medium-high heat and bring to a boil. Do NOT stir! Once sugar has dissolved, continually brush down the sides of the pan with a pastry brush dipped in water (this will prevent crystals from forming). Continue cooking the sugar mixture till it turns a deep amber colour. Add the lemon juice, stir and then, immediately pour over almonds, coating with a thin layer. Tilt the pan slightly to distribute if it doesn’t cover all the nuts. Be careful in this stage – the mixture will be extremely hot. Cool completely and break into pieces or cut into shards.
  4. To assemble: Add a generous dollop of the mascarpone crème into the centre of each peach. Add praline and lavender blossoms as garnish. Serve immediately.

The following items helped us create this post and video.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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