Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use. ×
  • Sign Up
Celiac.com Sponsor:

Celiac.com Sponsor:

  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

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

    Jefferson Adams

    By 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.


    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. 

    Ingredients:

    • 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


    Celiac.com Sponsor:



    Directions:
    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.

    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

    ×

  • About Me

    Jefferson Adams

    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.

  • Related Articles

    Jefferson Adams
    Peaches offer a great way to switch-up the traditional Italian favorite of prosciutto and melon.
    Ingredients:
    4 large, ripe peaches, sliced 8 slices of prosciutto, sliced thin, and cut into 1-inch strips 1 tablespoon balsamic vinegar Directions:
    Wrap slices of prosciutto around sliced peaches.
    Place on a platter.
    Drizzle with balsamic vinegar.
    Serve at...
    Jefferson Adams
    Celiac.com 07/15/2017 - Want to be a star at your next cookout? Try this easy trick for grilled pineapple. Watch as it disappears and the smiles become contagious.
    Directions:
    Place pineapple in a large plastic bag.
    Add honey, butter, hot pepper sauce, and salt.
    Seal bag, and shake to coat evenly.
    Marinate for at least 30 minutes, but preferably overnight.
    Jefferson Adams
    Celiac.com 08/31/2018 - We've had more than a few requests to make our most popular gluten-free recipes available with a single click. So, for the first time in one place, here are Celiac.com’s most popular recipes for gluten-free desserts. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free tables. They are sure to pl...
    Jefferson Adams
    Celiac.com 09/22/2018 - We’ve done recipes for Caprese salad. We’ve done recipes for peaches. We’ve never done one for peach Caprese salad.
    This gluten-free treat adds fresh peaches for a sweet summery-sweet twist on classic Caprese salad. Easy to make and wonderfully tasty, this recipe is sure to be a hit at your next barbecue or grill session.
    Ingredients:
    ...
  • Celiac.com Sponsor:

  • Forum Discussions
    Rhobhan

    Probiotics

    I have taken Floragen 3 (now called Floragen Digestion) for 5 years with no problems. It is refrigerated, available as a capsule, and only availabel at pharmacies. 
    Daphne do

    Probiotics

    I was wondering what is the safest probiotics my sister said to take FloraTummys 50 High Potency Probiotic, it says gluten free but is not certified and I am super sensitive I asked the Drs and none of them have me a direct answer I want ...
    cyclinglady

    Celiac and long-distance running

    Three months after my diagnosis, I fractured two vertebrae doing NOTHING!  Found out that I had osteoporosis.  So, I spent the next six months doing just gentle exercise and stayed off my bike for a year.   I never did a full marathon, b...
×
×
  • Create New...