Grilled Peaches with Dulce de Leche and Mascarpone
Stone fruit caramelised cut side down in a dry sugar caramel, glazed with amaretto and served with mascarpone and dulce de leche.
Equipment
- 12-inch cast-iron skillet
- Gas or charcoal grill
Ingredients
- 2 tablespoons granulated sugar
- 4 large unpeeled fresh peaches about 8 oz each, halved and pitted; or 8 large plums at about 4 oz each
- 2 tablespoons amaretto
- store-bought dulce de leche and mascarpone cheese or creme fraiche for serving
- flaky sea salt for garnish
Instructions
- Heat the pan. Place a 12-inch cast iron skillet on one side of a gas grill. Preheat that side of the grill to medium-high, 400F to 450F.
- Make the dry caramel. Sprinkle the sugar in an even layer in the skillet. Cook uncovered until melted and beginning to brown, about 4 minutes, rotating the skillet as needed so it melts evenly.
- Caramelise the fruit. Place the fruit cut side down in an even layer on the melted sugar. Cook uncovered until the cut faces are browned and caramelised, 3 to 4 minutes, rotating the skillet as needed.
- Add the amaretto off the heat. Remove the skillet from the heat and carefully add the amaretto. Adding alcohol to a pan over an open flame is a fire risk, so pull the pan first.
- Glaze. Return the skillet to the grill and cook uncovered, swirling the pan constantly, until the fruit releases from the skillet and is glazed, about 1 minute.
- Serve immediately. Move the fruit to a platter or plates, cut side up. Spoon the glaze over, serve with mascarpone and dulce de leche, and finish with flaky sea salt.
Notes
The fruit can be halved and pitted up to 4 hours ahead and kept covered in the fridge, cut side down. Cook and serve immediately for the best texture and glaze. Freestone peaches release from the pit cleanly; clingstone will not. On a charcoal grill, bank the coals to one side and set the pan over them. To clean the skillet, return it to the hot grill and add a cup of water to dissolve the hardened caramel.