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Grilled Peaches with Lemon Thyme Mascarpone Cream and Amaretti

Pairs with Winery Selection Blanc de Noir or Hahn SLH Pinot Gris

Serves 6


  • 4-6 cling free peaches, nectarines or apricots - cut in half and pit removed
  • 1-2 tablespoons maple syrup
  • 1 4-6 ounce container mascarpone
  • 1 teaspoon lemon zest and juice
  • 1 teaspoon lemon thyme leaves - chopped
  • 1 cup crumbled amaretti cookies
  • Thyme leaves for garnish - optional


In a small bowl, combine mascarpone, lemon zest and juice, 1 tablespoon of maple or honey, the lemon thyme leaves and a tiny pinch of salt. Taste and adjust sweetness to your liking.

Prepare stone fruit by removing pits and brushing with maple syrup. Grill over medium-high heat for 3-5 minutes on each side.

Serve on individual plates or on a platter with a dollop of mascarpone cream and crumbled amaretti cookies. Garnish with lemon thyme leaves.



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