6 ripe Alberta peaches, peeled, pitted and halved
4 oz mascarpone cheese
1/4 cup Newman's Own® Lite Raspberry & Walnut dressing
1/2 cup balsamic vinegar (can use Newman's Own® Lite Balsamic Vinaigrette)
1/4 cup chopped pecans
1/2 cup fresh raspberries
Fire up the grill. Soak peaches in balsamic vinegar for 5-10 minutes in small bowl, turning 2-3 times.
Combine salad dressing with mascarpone cheese and chopped pecans in small bowl.
Grill peaches cut side down until soft and warm. Remove to plate and fill cavity of peach with mascarpone stuffing. Serve while warm.
Drizzle with additional Raspberry dressing for a sweeter taste. Add fresh raspberries to the peaches on the serving plate.
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