posted by Pat T 08-24-100 12:36 PM
Grilled Stuffed Peach Halves
juice of 1 lemon
2/3 cup mascarpone cheese (or cream cheese)
1/3 cup sugar
1 tablespoon minced fresh rosemary
1 tablespoon freshly grated lemon zest
Peel peaches (dip in boiling water; slip off skins). Halve and remove pits. Gently coat peach halves with the juice of 1 lemon to prevent darkening by oxidation. Cover and refrigerate until ready to grill.
For cheese filling: Combine mascarpone cheese and sugar. If mascarpone is not stocked at your supermarket, substitute cream cheese. You may wish to mix the cream cheese with an equal portion of ricotta or farmer's cheese to more closely resemble the texture of mascarpone. Stir minced fresh rosemary and freshly grated lemon zest into the sweetened mascarpone. Cover and refrigerate.
When fire is ready, grill peach halves, cut sides down, on an oiled rack. Turn peaches once and cook 5 minutes per side. Fill peach cavities with mascarpone mixture before serving.
Though the author didn't call for any butter in the recipe, it doesn't hurt to brush the peaches with a little melted butter mixed with sugar. Stir to dissolve, and brush several times on both sides of peaches as they grill. This will enhance the caramelization and boost flavor.
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