Grilled Peaches with Mascarpone & Raspberry Reduction

Ingredients

2 cups SOOC Raspberry Balsamic
⅓ cup + 3 Tbsp Sugar in the Raw
8 oz Mascarpone Cheese
½ tsp Vanilla Extract
½ cup Heavy Cream
4 Peaches, halved and pitted
2 Tbsp Canola Oil
2 Tbsp Brown Sugar
1 tsp ground Cardamom
¼ cup Almond slivers, toasted
8-12 Mint leaves
6 oz Raspberries
4 Pieces SOOC Biscotti

Directions

In a small saucepan over medium heat, stir together the Raspberry Balsamic and ⅓ cup sugar in the raw.

Bring to a gentle boil, then reduce heat to low. Let simmer, stirring occasionally until mixture thickens and has reduced by half. Reduction should be thick enough to coat the back of your spoon.

Remove reduction from heat and allow it to cool completely. Glaze will continue to thicken as it cools.

With an electric mixer (hand or stand), whip together the mascarpone cheese, 3 Tbsp sugar in the raw, and vanilla until smooth, about 1-2 minutes. Pour in heavy cream and whip until smooth and fluffy, about 3-5 minutes. Set in the fridge.

Preheat your grill to medium-high. Lightly brush your peach halves all over with the canola oil.

Place the peach halves cut side down on the grill and cook until grill marks start to form, about 4 minutes. Flip and season with the brown sugar and ground cardamom, cooking for another 4 minutes and when peaches are tender.

Arrange peaches on individual plates. Top with a dollop of mascarpone whip, and drizzle with the raspberry reduction. Garnish with slivered almonds, mint leaves, fresh raspberries, and your favorite Saratoga Olive Oil Biscotti!