Preparation
- Cut the peaches into wedges and remove the pit. Slice into 6–8 pieces and lightly brush the cut sides with oil.
- Heat a cast iron grill pan on a well-preheated BBQ. Grill the peaches for 2 to 3 minutes per side, until nice char marks appear.
- Whip the mascarpone with the icing sugar. Taste and adjust to your liking – the peaches are already sweet, so go easy on the sugar.
- Spoon a generous dollop of mascarpone cream onto each plate, arrange the warm peach wedges, and top with crumbled cantuccini and fresh mint.
Pro tip: a cast iron grill pan – like the one from Nori – really makes a difference. It preserves the fruit’s texture, boosts flavor, and gives you those beautiful grill lines.
Fascinated by hybrid grilling or open-fire cooking? Be sure to check out our hybrid grilling blog or discover many interesting tips from Chef Tom Degroote.
