GRILLED WHITE CALIFORNIA PEACHES WITH ALMOND-MINT PESTO

Grilled White California Peaches with Almond-Mint Pesto image

Provided by Bobby Flay

Categories dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Previous Next

1/2 cup skin-on almonds
1/2 cup packed fresh mint leaves, plus more for garnish
1/4 cup honey
6 just-under-ripe white peaches, halved and pitted
2 tablespoons canola oil
1 cup mascarpone cheese

Steps:

Combine the almonds, mint and honey in a food processor and process until smooth.
Preheat the grill for high heat direct grilling.
Brush the cut side of the peaches with canola oil and grill until golden brown and caramelized, about 1 1/2 minutes. Flip and continue grilling until just heated through, about 1 minute longer. Arrange the halves on a platter, cut-side up. Spoon some pesto into the pit hollows and then top with a little dollop of mascarpone. Garnish with torn mint leaves and serve immediately.