A great dessert doesn’t have to come from the oven.  While the grill is still hot from the fillet mignon, gather some ripe peaches and compose a plein air dessert to delight your guests.  This decadent dish comes together quickly so you won’t be chained in the kitchen.  Forget the peach pie and get some grill marks on that stone fruit instead.

A dollop of mascarpone cheese adds some creamy texture, a sprinkle of blueberries for color and a drizzle of fruity balsamic for an acidic note.  I used Balsamo di Mela, or Apple Balsamic produced by the “House of Balsamic.”  It has just the right amount of sweetness with apple undertones to provide an acid addition for your dessert.  Acid cuts the richness of a dish and enlivens the flavor of any food.  Splash a little balsamic goodness on your roasted vegetables, pasta, or grilled chicken for a sweet acidic compliment that will heighten the flavor of your main course too.



2    ripe peaches, halved, pit removed
1    Tablespoon agave or honey
½  cup mascarpone cheese (Italian cream cheese)
½  pint blueberries or raspberries
Apple Balsamic Vinegar

Place peaches cut side down on hot grill for 3-5 minutes.  Meanwhile combine mascarpone cheese with the agave. Remove peaches from grill and place on a plate.  Fill center of each peach with a dollop of cheese.  Sprinkle berries on top and around plate.  Drizzle 1 tablespoon apple balsamic over each dessert.

 Serves 4