Grilled Peaches with Lemon Thyme Mascarpone and Pistachios

Pistachios

• 1/4 cup Pistachios, shelled and most of the papery skin removed
• 3 tablespoons butter
• zest of 1/2 lemon
• 1 teaspoon lemon thyme or regular thyme
• 1 teaspoon brown sugar
• 1 pinch salt
• 1 pinch cayenne pepper

Peaches and Mascarpone

• 1/4 cup Mascarpone
• zest of 1/2 lemon
• 2 teaspoons lemon juice
• 2 teaspoons brown sugar + pinches
• 1 tablespoon lemon thyme or regular thyme
• 1 pinch salt
• 4 peaches, just ripe, cut in half and pit removed

1. Make the nuts: Melt the butter over low heat in a small skillet until foaming. Add the nuts and lemon zest and let cook over low heat for 4 minutes. Add the thyme and cook for another 2 minutes. Remove the nuts to a small bowl using a slotted spoon. Reserve the butter in the pan. Mix the nuts with the brown sugar, salt, and cayenne and set aside to cool. Once cool, give a rough chop. You want large chunks, not a fine chop.
2. Mix the Mascarpone with the lemon zest, lemon juice, brown sugar, thyme and salt. Set aside
3. Toss or brush the peaches with the leftover butter in the pan. Sprinkle the cut side of each peach with a pinch of brown sugar.
4. Heat a grill over medium high heat.
5. Grill the peaches cut side down for 4 minutes, with the lid down.
6. Plate peaches, 1 whole peach per person, and top each half with 1/2 TB mascarpone and a sprinkle of nuts.