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Grilled Peaches Cinnamon Mascarpone

15

10

Apple

Fire-grilled fruit releases natural juices and brings out the sweeter side, making them the perfect choice for a wood-fired dessert.

6

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  • 1 Cup mascarpone cheese, or cream cheese

  • 2 Tablespoon milk or cream

  • 2 Tablespoon Brown sugar

  • 1/4 Teaspoon ground cinnamon

  • 2 Tablespoon honey, warmed

  • 1 Tablespoon butter, melted

  • 1 Tablespoon peach brandy (optional)

  • 6 Whole Ripe peaches, halved and pitted

  • Mint sprigs, for serving

  • 1

    When ready to cook, set Traeger temperature to 450˚F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    In a medium bowl, add the mascarpone cheese, milk, brown sugar and cinnamon and beat with an electric mixer until light and fluffy. Set aside. Can be made up to 1 day ahead. Cover and chill.

    • 1 Cup mascarpone cheese, or cream cheese

    • 2 Tablespoon milk or cream

    • 2 Tablespoon Brown sugar

    • 1/4 Teaspoon ground cinnamon

  • 3

    In a small bowl, combine the honey, butter and peach brandy if using. Brush the cut sides of the peaches with the honey mixture.

    • 2 Tablespoon honey, warmed

    • 1 Tablespoon butter, melted

    • 1 Tablespoon peach brandy (optional)

    • 6 Whole Ripe peaches, halved and pitted

  • 4

    Place the peaches cut-side down on the grill grates. Close the lid and cook until they are nicely marked, 10-12 minutes.

    450 ˚F

  • 5

    Remove the peaches from the grill. Transfer to plates or bowls and top with a dollop of the cinnamon mascarpone. Garnish with mint sprigs. Enjoy!

    • Mint sprigs, for serving

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