Grilled Peaches with Whipped Mascarpone and Brown Butter Toasted Oats is a summertime dessert that highlights summer’s sweet peaches with a touch of creamy Whipped Mascarpone.
It’s Friday! I don’t know about you, but I’m never sad to see Friday arrive. This week was especially busy and I’m looking forward to relaxing some this weekend! What are your plans? I’d love to hear them!
Whatever you’re planning to do, incorporate some dessert into the picture in the form of these Grilled Peaches with Whipped Mascarpone and Brown Butter Toasted Oats. Oh. Yeah.
Peaches have long been a summer favorite of mine and this year is no different. I love to enjoy peaches with yogurt, salads…any way really! My all time favorite way to enjoy them is dessert. Peaches are sweet on their own, but the minute you warm them and top them with deliciousness…you’re really taking things to the next level!
So grab your fork and get on it!
This dessert is a showstopper and couldn’t be easier to assemble in less than 20 minutes. Hands on time is about 5-10 minutes, which is perfect for when you have company or make it while someone else cleans up the dishes 😉
Preheat the oven to 350.
Start by browning the butter. Melt the ¼ cup butter in a small saucepan. Once it is melted, it will begin to foam. Whisk continuously until little brown bits appear in the bottom of the pan. This shouldn’t take more than a minute or two. Once browned, remove the browned butter and pour it in a small bowl with the oats and almonds. Toss to combine.
Line a small cookie sheet with parchment paper and spread the oat and almond mixture in a single layer. Bake at 350 for 15 minutes or until golden.
While the oats toast, make the mascarpone. Add the mascarpone to a bowl with the confectioner’s sugar, almond extract, and milk. Whisk at low speed until fluffy, usually about 2 minutes.
Halve the peaches and remove the pits. You can grill them on the grill, in a grill pan, or use your Panini press like I did. Grill the peach halves for 2-3 minutes until they have visible grill marks.
To assemble, serve each person a half and top with a tbsp. of whipped mascarpone and a sprinkle of toasted oats.
- 4 ripe peaches, halved and pitted
- 1/4 cup almonds, slivered
- 3/4 cup rolled oats
- 1/4 cup butter
- 4 oz mascarpone
- 2 tbsp confectioner's sugar
- 1 tbsp nonfat milk (or whatever you have on hand)
- 1/2 tsp almond extract
- Preheat the oven to 350.