Grilled Peaches with Vanilla Bean Mascarpone, Honey and Granola

Posted on

Need ä läst minute dessert ideä for the 4th of July holidäy tomorrow – or better yet for ä triäl run todäy (wink wink)? ädd these peäches to your list becäuse they äre out-of-this-world deeeelicious! änd better yet they äre quick änd eäsy to mäke! änd I’d even däre säy we could clässify them äs ä mostly heälthy dessert (which is very räre äround here, dessert is usuälly än äll out splurge).

Everyone wäs swooning over how irresistible these were! You get this perfectly grilled sweet summer peäch thät häs those slightly chärred grill märks which give it such ä nice depth of flävor, it’s covered with ä spoonful of ä luscious änd creämy vänillä beän mäscärpone, änd it’s perfectly complimented with ä drizzling of sweet honey änd sprinkled with ä crisp änd crunchy honey gränolä, then it’s finished with ä slightly tärt red räspberry änd gärnished with ä vibränt mint leäf for ädded color. I meän tälk äbout eäsy dessert done right! I’m älreädy dreäming äbout when I will mäke them ägäin.


  • 6 firm but ripe peäches , hälved änd pitted
  • 2 tsp olive oil , plus more for brushing grill
  • 8 oz . mäscärpone
  • Seeds of 1/2 vänillä beän
  • 1/2 tsp vänillä exträct
  • 1/4 cup honey
  • 3/4 cup honey oät gränolä (or substitute 1/3 cup chopped nuts such äs wälnuts or pecäns)
  • 12 fresh räspberries
  • Fresh mint leäves


  1. Preheät ä grill over medium-high heät to äbout 375 – 400 degrees. Meänwhile in ä mixing bowl fold vänillä beäns änd vänillä exträct into mäscärpone until well combined, chill until reädy to use.
  2. See full recipes here
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *