A simple dessert using in-season fruit is a perfect match for a warm summer night. Here, grilled peaches are paired with a luxurious mascarpone that’s been lightly sweetened with honey and studded with vanilla bean flecks. The slight tang from the raspberry vinegar reduction cuts the sweetness while a bit of black pepper adds another level of interest for your taste buds. Serve with grilled angel food cake for a more substantial treat.
8 oz mascarpone
2 tsp vanilla bean extract*
2 Tbsp cream or milk
2 tsp raw honey
3 peaches, pitted and sliced
12 thin slices angel food cake, optional
½ cup raspberry vinegar*
2 Tbsp raw honey*
¼ tsp black pepper, freshly ground
Combine mascarpone, vanilla, cream, and 2 tsp raw honey in a medium bowl. Stir till smooth.
Lightly oil your grill. If using angel food cake, grill slices for about 4 minutes per side, just until you get some nice grill marks; set aside. Grill peach slices, about 3 minutes per side; set aside.
Combine raspberry vinegar, 2 Tbsp raw honey, and black pepper in a small saucepan over low heat. Bring to a simmer and cook until mixture becomes syrupy, 2 to 3 minutes. If the mixture becomes too thick, you can add a little water to thin it out.
To serve, place 2 slices angel food cake (if using) on each plate. Top each with sliced grilled peaches and one small scoop of vanilla bean mascarpone. Drizzle with raspberry reduction.
The raspberry vinegar from L’Olivier, vanilla bean extract from Sonoma Syrup Co., and an assortment of raw honeys can be found at Sun River Gardens.