The Topping Tip Emeril Lagasse Uses For The Best Grilled Peaches
NEWS
By CHLOE O'DONNELL
Grilled peaches may be delicious on their own, but topping them off with some mascarpone and honey can take them to the next level, according to celebrity chef Emeril Lagasse.
When combined with sweet, sticky honey and grilled, hot peaches dripping with juice, mascarpone — a super-soft, naturally sweet, and easy-to-spread Italian cheese — can do wonders.
In a YouTube video, Lagasse shows Martha Stewart the process of whipping up some mascarpone- and honey-topped grilled peaches, starting by removing the pits of six halved peaches.
Lagasse then drizzles the peach halves with olive oil and salt to bring out their sweetness. Next, he grills them flesh-side down for about 30 seconds with the grill hood closed.
Lastly, he gives each half a dollop of mascarpone and a spoonful of honey. Lagasse uses fresh peaches, but canned ones that’ve had most of their moisture removed can be used, too.
