Ingredients

• Vegetable oil, for oiling grill grates
• 4 mini angel food cakes or sponge cake rounds
• 4 ripe peaches, halved and pitted
• 1 cup whipping cream
• 8 ounces mascarpone
• 2 tablespoons honey
• Seeds from 1/2 vanilla pod
• 2 cups fresh cherries, pitted
• 2 tablespoons champagne vinegar
• 1 1/2 tablespoons dark brown sugar
• 1/2 cup pistachios, crushed

Browse by ingredient

Instructions

1. For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
2. Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
3. In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
4. For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
5. In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.