Author Notes
This is a nice light dessert. The lemon and thyme really work well with the peaches, mascarpone, and pistachios. —melissav
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Ingredients
- Pistachios
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1/4 cup
Pistachios, shelled and most of the papery skin removed
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3 tablespoons
butter
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zest of 1/2 lemon
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1 teaspoon
lemon thyme or regular thyme
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1 teaspoon
brown sugar
-
1 pinch
salt
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1 pinch
cayenne pepper
- Peaches and Mascarpone
-
1/4 cup
Mascarpone
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zest of 1/2 lemon
-
2 teaspoons
lemon juice
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2 teaspoons
brown sugar + pinches
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1 tablespoon
lemon thyme or regular thyme
-
1 pinch
salt
-
4
peaches, just ripe, cut in half and pit removed
Directions
-
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.
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Mix the Mascarpone with the lemon zest, lemon juice, brown sugar, thyme and salt. Set aside
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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.
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Heat a grill over medium high heat.
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Grill the peaches cut side down for 4 minutes, with the lid down.
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Plate peaches, 1 whole peach per person, and top each half with 1/2 TB mascarpone and a sprinkle of nuts.
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