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  • Jefferson Adams

    Grilled Peaches with Mascarpone Cream and Fresh Mint (Gluten-Free)

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

      These easy, tasty, grilled peaches harness mascarpone cream and fresh mint to deliver a standout dessert that is delicious, nutritious, and naturally gluten-free.

    Image: CC--by JSF539 is licensed under CC BY-SA 2.0
    Caption: Image: CC--by JSF539 is licensed under CC BY-SA 2.0

    Celiac.com 05/04/2019 - Looking for a delicious, nutritious, naturally gluten-free dessert that is ready in minutes? Look no further. These grilled peaches will turn delicious peaches into a more delicious peach delight in just minutes. If your peaches are already nice and sweet, then skip the syrup, or use just a bit. Yes, we've done peach recipes before, but the this trio of grilled peaches, mascarpone cream and fresh mint helps to take this version to a whole new level of tasty. 


    • 2 large ripe fresh peaches, halved and pitted 
    • 2 tablespoons avocado or olive oil 
    • 1½ tablespoons pure maple syrup, divided 
    • 3 tablespoons plain whole-milk Greek yogurt 
    • 2 tablespoons mascarpone cheese, at room temperature 
    • Leaves from 1-2 sprigs of fresh mint
    • 1½ teaspoons vanilla

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    Oil the grill grates and heat grill to medium-high (400°F to 450°F). 

    Make sure the grill is good and hot.

    Brush both sides of peach halves with avocado oil. Olive oil works fine, but avocado oil handles heat better, and has a milder flavor.

    Grill peach halves cut side down, uncovered, for about a minute, until grill marks appear. 

    Flip peaches, brush 1 teaspoon of the maple syrup on cut side of each peach half, and grill about 1 more minute until tender.

    In a small mixing bowl, blend together yogurt, vanilla mascarpone, and remaining ½ tablespoon maple syrup.

    Top warm peaches with mascarpone mixture and mint leaves, and serve.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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