- 4 large peaches
- 1 cup mascarpone
- 1 Tablespoon honey
- 2 teaspoons dark rum
- Melted butter with honey
- Vegetable oil
Start by thoroughly cleaning and re-oiling the grill with the vegetable oil. Prepare the fire with Cowboy all-natural Lump Charcoal. Once the flames die down and the coals glow orange, place the oiled grate back on top of the grill.
Slice the fresh, ripe peaches in half and remove the pits. Brush the cut sides with the mixture of melted butter and honey. Place peaches on the grill cut side down and cook for three to four minutes on each side. Fruit cooks quickly, so keep a close eye on the grill and watch the temperature. The best grilling temperatures for grilling fruits is between 350 and 400 degrees.
The finished peaches will have deep, caramel-colored grill marks and darkened flesh. Remove them from the grill and let rest for five minutes.
In a small bowl, whip together one cup mascarpone, one tablespoon honey and two teaspoons of dark rum. Fill the centers with the prepared mascarpone mixture, drizzle with honey, caramel or local berry balsamic, and serve.