My dad is eating healthier, so to help him out, this Father's Day, I won't make a decadent dessert. Instead, I'll be whipping up a flavorful and fruity treat that's enhanced by the grill. When you toss fresh stone fruit on the barbecue, the natural sugars are released and it becomes warm, caramelized, and rich. This recipe takes grilled peaches to a whole new level by tossing them with a brandy syrup.
Then, they're plated in pools of white wine. A dollop of vanilla-laced mascarpone cheese finishes off the delicious dessert. Want to check out the recipe? Here it is.
Olive oil Serves 6.
3 firm but ripe peaches, pitted, quartered
2 tablespoons sugar
2 tablespoons brandy
1 tablespoon fresh lemon juice
1/2 cup mascarpone cheese, room temperature
1/4 teaspoon vanilla extract
3/4 cup dry white wine