Grilled Peaches with Mascarpone Cheese Recipe

This easy recipe combines two sublime summer delights: stone fruits and outdoor grilling. Stone fruits, which include peaches, nectarines, plums, and even blackberries are at their prime in the summertime months, just as warm temperatures and long days beckon us out for backyard barbecues and campside grilling. 

Meat and vegetables are obvious choices for bbq, but don’t sleep on the grilled fruit! Grilling fruit brings out its natural sweetness and adds a touch of smoky depth. Here, we pair grilled peaches or nectarines with the creamy freshness of mascarpone cheese, sweet rich honey, and a light zing of lemon. It’s a simple dessert that exudes summer in every juicy bite.


4 peaches or nectarines
4 oz. mascarpone or ricotta cheese 
juice of 1 lemon
1.5 teaspoon lemon zest
2-4 Tablespoons honey, to taste
Cooking oil 
Pinch of salt
Optional: herbs (such as basil or mint)

Note: Don’t have mascarpone or ricotta cheese handy? You can make your own ricotta cheese at home!


  1. Preheat your grill to 325 degrees F
  2. Wash and dry peaches or nectarines
  3. Slice fruit in half and remove the pit, leaving a small open space behind.
  4. Brush the flat open side of each half with a small amount of cooking oil to prevent it from sticking to the grill.
  5. In a small bowl, mix the cheese with the lemon juice and lemon zest and a pinch of salt. Set aside.
  6. Place fruit cut-side down onto the hot grill and cover.
  7. Grill for 10-12 minutes until the fruit is soft and just beginning to caramelize on the cut side.
  8. Remove fruit from the grill and place it cut side up on a plate. Let cool for 5 minutes.
  9. Gently spoon 1/2 ounce of the cheese mixture into each hole left behind by the removed pit.
  10. Drizzle with honey and serve.
  11. If desired, garnish with whole or chopped herbs.