Grilled Peaches With Orange Blossom Mascarpone + Brown Buttery Honey
From The Kitchen At Flamingo Estate By Lee Desrosiers
serves 2-4
INGREDIENTS
2 halved peaches, pits removed
1/3 cup butter
1/4 tsp almond extract
1/4 cup mascarpone
1/4 cup heavy cream
2 tsp orange blossom water
1 tbsp Flamingo Estate Biointensive Native Wildflower Honey
DIRECTIONS
Light the grill. Melt butter in a pan and cook slowly until it separates. Add some of the clarified butter to a bowl and toss the peach halves to coat. Set aside. Continue cooking the remaining butter over medium heat while stirring constantly until you begin to smell a nutty aroma. As soon as you see it begin to turn golden brown remove from heat and pour into a separate bowl with the honey and almond extract. Stir well to combine. Whip together the cream and mascarpone with a splash of orange blossom water. Grill the peaches cut side down until caramelized. Serve with a dollop of whipped mascarpone and a drizzle of the brown butter honey.
