Peaches-n-Herb (Grilled Peaches, Lemon-Thyme Semifreddo, Blueberry Sauce)

June 10, 2010
2 Ratings
  • Serves 4
Author Notes

You'll be shaking your groove thing when you take a bite of this dessert. The semifreddo and the blueberry sauce can be made ahead. Gently reheat the sauce when serving. I like my grilled peaches with some crunch left, so a knife and fork comes in handy. - mrslarkin —mrslarkin

Test Kitchen Notes

This recipe was a big success. It's well-written and clear and could easily be adapted to my indoor grilling pan (a huge plus for those of us not lucky enough to have an outdoor grilling space). The flavor of the semifreddo coupled with the peaches and blueberry was the perfect amount of sweet, without being overwhelming. The semifreddo had a unique flavor, a nice combination of cheeses, ice cream and thyme. I was a bit skeptical going in amount mixing the cheeses together with ice cream, and was pleasantly surprised by the outcome. I think this is a great characteristic of the recipe -- you don’t really know what to expect before you make it. This dish was easy to make, extremely tasty and innovative. I give it my highest recommendation and I will certainly be making it again in the near future. - sshumans —The Editors

What You'll Need
  • for the semifreddo
  • 1/2 cup goat cheese, room temperature
  • 1/2 cup mascarpone, room temperature
  • 1/2 cup crème fraiche
  • 2 tablespoons honey
  • 1 teaspoon lemon zest
  • 4 sprigs fresh thyme, with blossoms if available
  • 1/2 cup premium vanilla ice cream, softened
  • For the blueberry sauce and the peaches
  • 2 cups frozen wild Maine blueberries
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 4 medium peaches, ripe but firm, skin on, cut in half and pitted
  • 4 sprigs fresh thyme, leaves stripped
  • juice of ½ lemon
  • 2 tablespoons light brown sugar
  • pinch of freshly grated nutmeg
  • 1 tablespoon unsalted butter, melted
  • vegetable oil
  1. for the semifreddo
  2. Mix together the goat cheese, mascarpone and crème fraiche. Add honey and lemon zest, and mix well. Strip thyme leaves and blossoms off stems and fold into the goat cheese mixture. Add the vanilla ice cream and stir gently. Lumps are okay. Pour into a plastic-lined mini loaf pan or mold and freeze for 2 – 3 hours.
  1. For the blueberry sauce and the peaches
  2. Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer.
  3. Add cornstarch slurry, and stir occasionally until slightly thickened. Set aside.
  4. Go get the semifreddo out of the freezer. Place it on the counter for 10 or 15 minutes, so it’s easier to slice.
  5. Mix together the lemon juice, brown sugar and nutmeg. Stir in the melted butter. Place peaches in a bowl and pour lemon juice mixture over. Sprinkle with thyme and toss. Set aside for a few minutes to let flavors meld.
  6. Heat grill or ridged grill pan to medium. Brush grill or grill pan with vegetable oil.
  7. Place peaches cut side down and cook for about 10 minutes. Reserve any remaining lemon juice/sugar mixture. When peaches are slightly soft and have nicely browned grill marks, remove to a dish.
  8. Place 2 peach halves in each shallow serving bowl. If you have any leftover lemon juice mixture, drizzle it over the peaches.
  9. Remove plastic-wrapped semifreddo from pan. Unwrap. Run a knife under hot water. Slice the semifreddo into portions. Reheat your knife and continue slicing. Place slice(s) alongside peaches.
  10. Spoon blueberry sauce over the peaches and the semifreddo. Enjoy!

See what other Food52ers are saying.

  • JanetFL
  • TheWimpyVegetarian
  • arielleclementine
  • sshumans
  • drbabs

17 Reviews

JanetFL July 30, 2016
How did I miss this????? Can't wait to try it!
This looks fabulous! I'd forgotten all about this one, and I definitely want to make it :-)
arielleclementine June 25, 2010
this is beautiful, mrslarkin! a must try!
mrslarkin June 26, 2010
Thanks, arielleclementine!!!!! ???
sshumans June 24, 2010
I made this recipe last weekend and it was amazing. Congratulations on coming up with a winner!
mrslarkin June 24, 2010
Thank you so much, sshumans! I am so glad you enjoyed this recipe!
drbabs June 12, 2010
GREAT name!
mrslarkin June 13, 2010
Thanks drbabs!!
MyCommunalTable June 11, 2010
I can hardly wait for the peaches to come into season here in the Midwest. Our farmers maket are just now starting to open. This looks delicious and you have my mouth watering for grilled peaches prepared this way.
mrslarkin June 12, 2010
Thanks, MCT! Let me know if you try it.
TheWimpyVegetarian June 11, 2010
mrslarkin June 11, 2010
Lizthechef June 10, 2010
Here comes the weekend - sounds delightful, assuming I can substitute Paficic NW blueberries, and what about lemon thyme, flooding my garden?. Early peaches in SoCa need booze/marinating, not very juicy...Ideas?
mrslarkin June 10, 2010
I'm not a lemon thyme expert, but I'd guess a few leaves would do - they're large, no? Booze - heck yes. Mix with lemon juice and let peaches sit a little longer.
Kitchen B. June 12, 2010
lemon thyme would be perfect - in fact I no longer buy regular thyme, I always get citroen thyme (as it is known in the Netherlands). The leaves are the same size as your regular thyme, just filled with a heavenly citrusy scent
Margy@hidethecheese June 10, 2010
Now I've got, "Reunited" running through my head! Great name and the recipe looks delicious, too.
mrslarkin June 10, 2010
Thanks Margy!