Grilled peaches, apricots and plums with nutmeg mascarpone

A delicious way to start incorporating fall flavors into your grilling season!

Recipe photograph by Martin Poole |  Sainsbury Magazine

Recipe photograph by Martin Poole | Sainsbury Magazine

Author: Stevie Parle | Sainsbury Magazine


  • 4 firm peaches

  • 4 firm apricots

  • 4 firm plums

  • 25g butter, melted

  • 2 tbsp light brown soft sugar

  • 4 tbsp brandy

For the nutmeg mascarpone

  • 1 x 250g tub mascarpone

  • ¼ nutmeg, freshly grated

  • 40g icing sugar, sifted


Get ahead- Prepare the mascarpone up to a few hours ahead; chill

  1. First, make the nutmeg mascarpone. Put the mascarpone in a bowl with the grated nutmeg and icing sugar. Beat everything together until well combined, then set aside.

  2. Cut the fruit in half and remove the stones. Use a pastry brush to brush the cut sides with the melted butter. Cook on a medium-hot barbecue for 3-4 minutes until lightly charred.

  3. Transfer the cooked fruit, cut-side up, to a shallow serving dish, sprinkle over the sugar and pour over the brandy. Serve with spoonfuls of the nutmeg mascarpone.

Source, image, credits & more information: Stevie Parle | Sainsbury Magazine

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