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BBQ Dessert That Brings the Wow Factor - Grilled Peaches With Maple Mascarpone and Pecan Crunch

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings

Ingredients
  

  • For the peaches: 4 ripe but firm peaches, halved and pitted
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • 2 tablespoons brown sugar or coconut sugar
  • Pinch of kosher salt
  • Maple mascarpone: 8 ounces mascarpone cheese, softened
  • 2–3 tablespoons pure maple syrup, to taste
  • 1 teaspoon vanilla extract
  • Zest of 1/2 lemon (optional for brightness)
  • Pinch of fine sea salt
  • Pecan crunch: 1/2 cup pecans, roughly chopped
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • Pinch of cinnamon
  • Pinch of salt
  • To finish (optional): Fresh mint, flaky salt, or a drizzle of extra maple syrup

Instructions
 

  • Preheat the grill: Heat to medium (about 375–400°F). Clean and oil the grates to prevent sticking.
  • Prep the peaches: Brush cut sides with oil. Sprinkle with brown sugar and a tiny pinch of salt to boost flavor.
  • Make the mascarpone: In a bowl, stir mascarpone with maple syrup, vanilla, lemon zest, and a pinch of salt until smooth. Adjust sweetness to taste, then chill.
  • Toast the pecans: In a small skillet over medium heat, melt butter. Add pecans, brown sugar, cinnamon, and salt. Cook 2–3 minutes, stirring, until glossy and fragrant. Set aside to cool and crisp.
  • Grill the peaches: Place peaches cut side down. Grill 3–5 minutes until grill marks appear and the sugar caramelizes. Flip and grill 2–3 more minutes until tender but not mushy.
  • Plate: Set peaches cut side up. Add a generous spoonful of maple mascarpone to each half. Sprinkle with pecan crunch. Finish with mint or a light drizzle of maple syrup if you like.
  • Serve warm: These shine when the peaches are warm and the topping is cool.