Grilled Peaches with Lemon Thyme Mascarpone Cream and Amaretti

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

Serves 6

INGREDIENTS

• 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

DIRECTIONS

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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