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Grilled peaches, plums, pair well with sweet sauces

By Maura Wery

As nectarines, peaches and plums are still around—and relatively sweet—until the end of September, it’s time to get while the gettin’ is good, as they say.

There are several ways to prepare these stone fruits and melons. I love using peaches for cobbler or pie, nectarines are so sweet I can eat them sliced in yogurt, and plums go well in tarts, but I also know that not everyone has time to throw together a tart or a cobbler on a whim.

They definitely need some planning. But fruit doesn’t have to be boring if you don’t have a lot of time.

This past Sunday, my mom wanted to grill some peaches and eat them with ice cream. It turned out to be an excellent, quick—and fairly elegant—dessert. So I started thinking about other ways to prepare grilled fruit.

What I came up with is a simple but impressive dessert fit for a dinner party.

I picked up almost all the ingredients for only $20, and it could easily feed four people. I created two sauces: a balsamic glace and a mascarpone cremé.

The glace is a simple reduction of balsamic vinegar that takes 30 minutes and is well worth the wait. The sweet syrupy mixture is brushed on the fruit and creates a caramel texture once it hits the grill.

The other topping is a mascarpone cremé: mascarpone cheese mixed with honey, a little bit of sugar and cinnamon creates just enough sweetness to cut through the smokiness of the grilled fruit.

You can also use the balsamic glaze on grilled sliced of cantaloupe with prosciutto for a delicious sweet/salty dish.

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