Monday, September 3, 2012


You would think that watching MasterChef Season this season would entice me to blog more regularly.  The truth is, I've been watching the show as well as cooking new dishes every single day, but have also been enjoying the outdoors more than anything.  Glorious sunny days just flew by as we've been barbecuing, picnicking, swimming and biking outside over the last 3 months.  Lazy hot summer days are also wonderful to catch up with reading and writing in journals.  Now that Fall is just around the corner, I'm getting my blog ready for some new hearty comfort food.

Though it doesn't feel like it quite yet, summer is soon coming to a close and taking along with it the fresh local summer produce.  As I see local summer peaches slowly disappearing from the shelves of fruit markets, I salvage the last of them for breakfast and dessert.

One of my favorite new discovered recipes can be eaten as a pleasant summery sweet treat that can be easily prepared and served at brunch get-togethers and dinner parties.

All you need are fresh and ripe peaches, fresh mint leaves, grated ginger and mascarpone.  The result is phenomenal.  What a great treat especially if peaches are your favorite summer fruits like they are mine.

Recipe "au pif":
6 fresh and ripe peaches, cut in half, pitted
2 tbsp raw cane sugar
1 tbsp freshly grated ginger
1 tbsp honey (optional)
2 tbsp rum (optional)
6 mint leaves, finely minced
1 dollop (about 2 tsp) fresh mascarpone

Sprinkle sugar on the flat surface of each peach half

Grill the peaches on the BBQ or a hot indoor grill or skillet about 2 minutes each half

Remove peaches from the grill and drizzle with either a little bit of honey or rum (optional) and sprinkle some of the freshly grated ginger

Top each half with mascarpone and sprinkle with a pinch of fresh mint

Serve with ice cream as a dessert or as a side dish for brunch.

Serves 6 people.

Share and enjoy.


sewa mobil jakarta said...

Very nice, thanks for the information.

Will said...

I really enjoy your blog. Your Thai Beef recipe I have bookmarked and used time and time again. I hope you post again soon.

Much Thanks~

QlinArt said...

Thank you Will for the words of encouragement. I'm currently taking a blogging break and should be start posting again soon :-)
Happy to hear you enjoy the blog!