Photo by Pornchai Mittongtare

Serves 6 / An elegant, supereasy dessert. Accompany with Sauternes wine.

¼ cup mascarpone cheese

1 tablespoon honey

¼ teaspoon fresh orange zest or vanilla extract

½ tablespoon canola oil

6 large ripe freestone peaches, halved and pitted

½ cup fresh raspberries

¼ cup toasted slivered almonds, for garnish

1. Lightly coat grill with cooking spray and preheat to high. In a small bowl, combine mascarpone, honey, and orange zest or vanilla. Brush peach halves with canola oil. Grill peaches, cut side down, for 3 minutes, until grill marks form. Turn and grill for an additional 3 minutes. Remove and spoon a dollop of mascarpone mixture into each center. Top with raspberries and garnish with toasted almonds. Serve warm.

PER SERVING (1/2 peach): 154 cal, 45% fat cal, 8g fat, 3g sat fat, 12mg chol, 3g protein, 20g carb, 4g fiber, 5mg sodium

Recipe developer Karin Lazarus enjoys the role of culinary sleuth, including finding new ways to enjoy foods from the grill.

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