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Grilled Peaches

Grilled Peaches with Mascarpone and Balsamic Reduction

Course Appetizer, Dessert
Cuisine American
Keyword Balsamic Reduction, Grilled Peaches, Grilled Peaches and Mascarpone
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 264 kcal
Author Amanda Rettke-iambaker.net


Balsamic Reduction

  • 1 cup (255g) balsamic vinegar
  • 1/4 cup (85g) honey

Cheese Topping

  • 3/4 cup (180g) mascarpone cheese
  • 1/4 cup (60g) cream cheese, room temperature
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked pepper
  • 1 tablespoon honey


  • 4 peaches, ripe
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper
  • 1 tablespoon honey, for drizzling
  • 8 small fresh basil leaves


Balsamic Reduction

  1. In a small saucepan over medium-high heat add the balsamic vinegar and boil until it cooks down to half (about 10 minutes). The mixture should be thicker and should stick to the back of a spoon.

  2. Add the honey to the mixture, stir to combine and remove from heat. Set aside.

Cheese Mixture

  1. In a medium bowl mix together mascarpone cheese, cream cheese, salt, pepper, and honey. Set in the fridge to chill while you prepare the peaches.


  1. Preheat grill to medium-high heat (about 450°F)

  2. Cut peaches in half and remove the pit. Brush the tops with olive oil and sprinkle with salt and pepper.

  3. Lightly brush the grill grates with oil and then set the peaches cut side down on the grill grates. Grill undisturbed for 3-4 minutes (depending on grill heat) and then turn the peach 90°. Grill for an additional 3-4 minutes and then remove from heat

  4. Using a 1" ice cream scoop or a tablespoon, scoop the cheese mixture on top of each peach, top with a drizzle of balsamic reduction, a basil leaf, and a drizzle of honey.