Go Back
+ servings
Print

Grilled Peaches with Vanilla Chai Cream

Use the grill for more than meats and vegetables and make these grilled peaches, topped with a vanilla chai cream cheese mixture and balsamic reduction.

Course Appetizer, Dessert
Cuisine American
Keyword Balsamic Reduction, Grilled Peaches, Grilled Peaches and Mascarpone, Grilled Peaches with Vanilla Chai Cream
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 161 kcal
Author Amanda Rettke-iambaker.net

Ingredients

Balsamic Reduction

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

Cheese Topping

  • 5 ounces cream cheese, room temperature
  • 1/4 cup Bolthouse Vanilla Chai

Peaches

  • 4 medium peaches, ripe
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper

Instructions

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 add cream cheese and Bolthouse Vanilla Chai. Blend with a hand-mixer until smooth and creamy.

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.