Grilled White California Peaches with Almond-Mint Pesto

1. 1

   Combine the almonds, mint and honey in a food processor and process until smooth.

2. 2

   Preheat the grill for high heat direct grilling.

3. 3

   Brush the cut side of the peaches with canola oil and grill until golden brown and caramelized, about 1 1/2 minutes.

4. 4

   Flip and continue grilling until just heated through, about 1 minute longer.

5. 5

   Arrange the halves on a platter, cut-side up.

6. 6

   Spoon some pesto into the pit hollows and then top with a little dollop of mascarpone.

7. 7

   Garnish with torn mint leaves and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.