A sweet summer food dream! Grilled peaches with mascarpone and balsamic glaze. Oh my, delicious!
Nothing says summer like biting into a juicy ripe peach. This favorite summer fruit deserves a turn on the barbecue. The grill brings out the natural juiciness and intensifies the deep summer sweetness of the peaches. One of the easiest ways to impress a backyard full of BBQ friends.
Serve the grilled peaches as a side dish, in a salad (toss mixed greens and place grilled peach halves all over) or as a delicious summer dessert. Healthy, gluten free, no refined sugar!
Grilled Peaches with mascarpone and balsamic glaze
- 1 cup Balsamic vinegar
- 2 tablespoons Honey (optional)
- 2 ripe Peaches, halved and pitted
- 4 tablespoons Mascarpone
- 4 sprigs fresh Mint
- In a small saucepan simmer one cup balsamic vinegar (and 2 tbsp honey if you like it sweet) over medium heat until reduced by half and balsamic is thick and syrupy, 10 to 15 minutes. Set aside to cool.
- Heat grill to high.
- Halve and pit peaches; brush both sides with oil. Place the peach halves, cut side down, on the grill. Grill both sides until golden brown and just cooked through.
- Top each with a teaspoons of mascarpone, sprinkle over balsamic reduction and garnish with mint leaves.
Do you have them? The occasional moments when your very busy, or you come home from work tired and you don’t feel like cooking…
Instead of drive through takeaway (which will actually make you feel worse afterwards), or a poorly nutritious microwave meal – rather opt for a quick and easy healthy snack. In this post a shortcut for dinner. A healthy recipe that you can whip up in a breeze. Superfast, easy to prepare and just delectable to eat
The perfect snack, lunch, party food or shortcut for dinner. Fruit and cheese with a twist: Mango and Goat Cheese Crostini with Balsamic Glaze. The combination of the sweet and savory go hand in hand. Happiness on a plate!
- 1 Baguette (spelt/sourdough/whole wheat)
- 1 Cup Balsamic Vinegar
- 2 Tablespoons Honey
- Soft Goat Cheese (100g/3.5oz)
- 1 Mango
- Fresh Basil Leaves
- In a small saucepan simmer one cup balsamic vinegar and 2 tbsp honey over medium heat until reduced by half and balsamic is thick and syrupy, 10 to 15 minutes. Set aside to cool.
- Cut the baguette into slices and toast it for 2 min in the oven or in a grill pan.
- Peel and slice the mango. Finely chop the fresh basil leaves.
- To assemble, spread the toasted bread with some goat cheese, add some diced mango, drizzle with balsamic syrup and top with sliced basil leaves.
- No mango in the house? You can also use strawberries instead!
Growing up there were only a few vegetables that I really didn’t like. Sauerkraut, turnips and beets.
A few years ago I had dinner at a friend who (unaware of my revulsion to beets) prepared a Beet Carpaccio dish somewhat similar to the recipe in this post. Knowing he had gone through all the trouble of finding this recipe, buying the groceries and preparing the dish… I couldn’t find the guts to tell him I actually didn’t fancy beets that much. So, I prepared myself to trying to swallow as much of the dish as I could in a rapid time period, while displaying a happy facial expression at the same time.
When the plate arrived, I took my first bite, and I was… happily surprised!?! It wasn’t that bad at all! Actually, it was really yummy! That’s when I experienced first hand your pallet does change over time and finding the right way to combine ingredients and flavors can totally affect whether you love or hate a vegetable. Please feel free to try this recipe and find out if you like it too
Beet Carpaccio Salad
- 1 Beet
- 1 Orange
- Goat cheese (40g / 1.2oz)
- A few hazelnuts or pistachio nuts
- Some watercress or a few leaves of lettuce
- Balsamic vinegar (1/2cup / 4.5oz / 120ml)
- Optional: 1 grapefruit
- Start by making the balsamic vinegar reduction. Pour the balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.
- Serve the beet raw or cooked, according to your liking. Peel and slice the beet as thinly as possible.
- Peel and slice the orange (and grapefruit) as thinly as possible.
- Arrange the beet, orange (and grapefruit), goat cheese, nuts and lettuce/watercress on a plate. Finish with a few drops of balsamic reduction drizzled on the plate.