Recipe courtesy of Robert Irvine
20 min
10 min
6 servings


  • 6 fresh peaches
  • 2 tablespoons grapeseed oil
  • Pinch salt
  • 1 cup mascarpone cheese
  • 1/4 cup cream cheese
  • 1/4 cup powdered sugar
  • 1/2 cup prepared raspberry sauce (ice cream topping sauce)
  • 2 tablespoons freshly chopped mint leaves


Preheat grill over medium-high heat.

Cut peaches in half and remove the stone. Brush with oil and sprinkle with salt. Place on the hot grill. (If you don't have a grill use a hot saute pan.) Cook until soft but not falling apart, approximately 3 minutes on both sides. Set aside to rest.

In a small bowl mix the mascarpone, cream cheese and powdered sugar together until it reaches a smooth consistency. Use a little hot water to loosen, if mixture remains stiff.

To finish place 2 halves of the grilled peaches onto a plate. Top with cheese mixture and drizzle with raspberry sauce. Garnish with fresh chopped mint.


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