The Price of Fire.

I love the smell of a summer grill, but absolutely hate buying charcoal for it. Part of it is a green thing; I’m not quite certain that plain ol’ charcoal briquettes are sustainable. And while I know that lump charcoal is better for the environment, I haven’t mastered the art of not charring my food with this all-natural option. Then there’s the transportation of the stuff. A bag of charcoal almost always requires an extra trip when returning home. (This is why I was a terrible cat owner; I also loathed carrying kitty litter into the house.) Finally, there’s the money thing. When burning charcoal, you literally watch your money turn to flames.

So, when I do take the time to fire up the grill, I try to be as efficient as possible, making the most of the resources I’m burning. (I use this strategy when driving, as well: combine trips, save money on fuel.) Recently, fish tacos have been gracing the grates of the Weber. Usually I grab some pineapple to accompany them, but some fresh southern peaches caught my eye during a recent perusal of the produce department.

A quick glance at the Cook’s Illustrated iPhone App lured me straight from the produce department to the cheese section: I’d be pairing my peaches with mascarpone and honey.

The trio was heavenly, and I’m not going to lie: I may have gone for seconds and thirds of the mascarpone, happily double-dipping the creamy dairy straight into my mouth. Long after the dessert was gone, I sat heavily in my chair, looking off into my urban sky and smelling the end of my fire. Totally worth it.

Grilled Peaches with Mascarpone and Honey
Recipe courtesy Emeril Lagasse, 2006

6 large ripe peaches, halved and pits removed
6 tablespoons honey, plus more for serving if desired
8 ounces mascarpone cheese, at room temperature

Preheat a grill to medium-high.

Place the peaches cut-side down onto the grill and cook until lightly charred, 2 to 3 minutes, depending on the grill. Transfer the peaches, cut sides up, to a grill-proof baking dish or baking sheet and drizzle evenly with the 6 tablespoons of honey. Place the dish on the grill and cover the grill. Continue to cook until the peaches are soft, about 5 minutes, again depending on the grill. Remove the baking dish from the grill and divide the peach halves between 6 dessert plates. Divide the mascarpone evenly among the plates and drizzle with additional honey, if desired. Serve immediately.

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5 thoughts on “The Price of Fire.

  1. baseballboy says:

    Yeah, this was amazing. Even as someone who can be skeptical about cooked fruit when it is not in pie-form, this was a dessert that I hope we eat again and again.

  2. Cindy says:

    Anything is good with mascarpone and honey on it!

  3. THere is something to be said for pitted fruits on the grill. I have a recipe for grilled flank steak with nectarine, plum, and peach relish. It requires halving and pitting the fruit, brishing it with olive oil and placing ion the grill. Once completed, the fruit is cooled, sliced, and tossed with a dash of salt, pepper and cidar vinegar then served on top of the steak. Yummy!

  4. Jenny Brodie says:

    This was very yummy. If I had a grill, I’d be making it all the time. instead I may just how up in your backyard with the supplies.

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