Grilled peaches with mascarpone and Pure Grape syrup

This is a really simple recipe based on Ancient Greek cuisine. Ancient Greeks used to eat a lot of fruits, nuts and cheese. Since sugar had not been imported in Greece at that time, they would sweeten everything using honey or petimezi.

You can use peaches or any in season fruit for that matter as long as they are juicy and a bit acidic.

I prefer grilling fruit when cooking rather than caramelizing or concentrating with sugar since it is a lot healthier.

When you grill fruit you need to be careful not to overcook them. Overcooking them will mean losing all their juices, thus not only ruining them but also destroying most of them health benefits. This is why you need to cut the fruit in large pieces. Try letting them cook only from the exterior and do not worry too much about cooking them all the way.

After your peaches are ready let them cool off a bit and work on your mousse.

In a bowl whip mascarpone and petimezi, 1 :2 ratio.If you want you can also some Philadelphia or some Greek yogurt depending on how sour you prefer. The ratio still remains the same.

We want our peaches to be warm but not hot, otherwise our mousse will start melting.

Use a tablespoon and a teaspoon to evenly scoop them out on each slice of fruit individually. Finish with a bit of powdered sugar and a drizzle of petimezi.

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