The Washington Post

Grilled Peaches With Basil Mascarpone

Grilled Peaches With Basil Mascarpone 5.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 27, 2007

The peaches should be ripe but still firm.

Grill notes: Overripe peaches will disintegrate once they hit the grill.

Servings: 5 - 10
  • 5 medium peaches, cut in half and pitted
  • 1 tablespoon olive oil
  • 1/2 cup basil chiffonade (leaves rolled and cut into very thin ribbons)
  • 1/4 cup mascarpone cheese


If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.

Toss the peach halves with just enough olive oil to coat them evenly. Place on the hot grill, cut sides down, and grill for 3 to 4 minutes, then turn over and grill for 3 to 4 minutes on the second side; they should be fragrant. Place cut side up on a platter.

While the peaches are cooling, combine the basil and mascarpone in a small bowl. Place a dollop of the mixture in the center of each peach half. Serve immediately.

Recipe Source

From Mendocino Grille chef Barry Koslow.

Tested by Michael Trimarchi.

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Nutritional Facts

Calories per serving (based on 10): 42

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 1g 5%

Cholesterol: 3mg 1%

Sodium: 5mg 0%

Total Carbohydrates: 5g 2%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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