Brown Butter Peaches with Mascarpone Cream
Ripe peaches are grilled in a rich brown butter until soft and juicy, then topped with a light mascarpone cream and crunchy streusel!
Peach season is here, and what better way to celebrate than with these brown butter peaches? It’s an easy and light dessert that is perfect for the summertime.
All you have to do is melt some butter in a pan, then add the peaches and grill them until they’re soft. I love to top this dish with a good helping of toasted pecans or streusel for crunch, then you’re ready to enjoy!
Ingredients for Brown Butter Peaches
For this recipe, you’ll need:
-
- Peaches
- Unsalted butter
- Cinnamon
- Heavy Cream
- Mascarpone Cheese
- Powdered sugar
- Vanilla
How to Serve
The peaches will be perfect on their own with the mascarpone cream, but I like to add something for a little crunch and extra layer of texture. My favorites are:
- Streusel. Streusel is a sweet, oaty topping used in apple crisps and is somewhat similar to granola. If you don’t want to make a streusel, you can easily substitute with granola or Nilla wafers.
- Toasted pecans. I personally think that peaches go so well with pecans, and toasting them just gives them an even deeper flavor.
- More fruit. Strawberries, blackberries, raspberries—you name it!
- Cinnamon sugar. Since this dish isn’t really sweet, you might want to add a sprinkle of cinnamon sugar for crunch and flavor.
Brown Butter Peaches with Mascarpone Cream
Ripe peaches are grilled in a rich brown butter until soft and juicy, then topped with a light mascarpone cream and crunchy streusel!
Print
Pin
Servings: 6 peach halves
Ingredients
- 3 fresh peaches (halved)
- 3-4 tablespoons unsalted butter
- A pinch of cinnamon
- 1 cup heavy cream
- 8 ounces mascarpone cheese
- 1-2 tablespoons powdered sugar (plus more to taste)
- 2 teaspoons vanilla extract
Instructions
- To make the mascarpone cream, pour the heavy cream into a bowl. With a hand mixer, whip the cream with powdered sugar and vanilla until soft peaks are formed. Adjust the sweetness to your taste. Add in the mascarpone cream and whip until well incorporated. Set in the fridge until ready to serve.
- Halve the peaches and remove the pit, then set aside. In a large nonstick skillet, melt the butter over medium heat. Continue to cook the butter until it begins to bubble and foam, around 1-2 minutes, then sprinkle over the cinnamon.
- Add the peach halves faced down in the pan and continue to cook, swirling the pan occassionally until the butter is browned, nutty-smelling, and the peaches are soft.
- Serve the peach halves warm with the mascarpone cream and spoon over any remaining brown butter. If desired, top with streusel, granola, Nilla wafers, or toasted pecans.
