Desserts

GRILLED PEACHES WITH LEMONY & MINTY MASCARPONE
Serves: 2

Ingredients

1 just ripe peach
EVOO to brush
1/2 cup mascarpone cheese
1 tsp lemon zest
2 tsp chopped fresh mint
Pinch cinnamon
Kosher salt and freshly ground black pepper
Mint sprigs to garnish

Directions

1. Season peaches with salt and pepper and brush with a thin film of oil
2. Grill cut side down (medium high) for about 3 minutes or until the peaches begin to char and soften
3. Place peaches on platter
4. Mix together the mascarpone, lemon, cinnamon, chopped mint, and a pinch of black pepper
5. Drizzle cheese mixture over peaches, slightly filling cavities
6. Garnish with mint sprig


GRILLED PEACHES WITH SWEET MINT MASCARPONE
Serves: 6

Ingredients

6 yellow peaches
2 tbsp canola oil
3/4 cup mascarpone cheese
1 tbsp mint leaves, finely chopped
1 tbsp Balducci's Hay Day Honey Bear
1 tsp Balducci's Ground Cinnamon
Zest of 1 lemon
Salt and pepper to taste
Pan spray as needed
12 whole mint leaves

Directions

1.Preheat the grill to medium-high.
2.Mix the mascarpone with the mint, honey, cinnamon and lemon zest. Set aside until ready to serve.
3.Slice the peaches in half and remove the pits. Brush the peaches with canola oil. Season lightly with salt and black pepper.
4.Spray the grill well with pan spray.
5.Place the peaches, flesh side down, on the grill. Grill for 3-4 minutes, until slightly marked and softened.
6.Remove the peaches from the grill and place on a platter. Fill the cavity of each peach with a tablespoon of the mascarpone mix. Garnish the top of each peach half with a mint leaf. Serve immediately.



CREPES WITH VANILLA ICE CREAM & CHOCOLATE SAUCE
Serves: 4

Ingredients

For Crepes:
4 eggs
1 1/3 cup milk
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 tablespoon granulated sugar
1 pinch salt

For Chocolate Sauce:
1 cup semisweet chocolate bits
3/4 cup heavy whipping cream
1 teaspoon vanilla

For Serving:
1 pint vanilla ice cream
confectioners sugar for dusting

Directions

For Crepes:
1. In a large bowl, beat eggs slightly. Add milk, melted butter, flour, sugar and salt. Whisk until mixture is smooth.

2. Preheat a crepe pan or medium-sized skilled over medium heat and brush lightly with butter. Using a small ladle, spoon batter into the pan and quickly swirl the pan from side to side until the batter covers the entire bottom of pan. Cook for 1 to 2 minutes, or until the crepe is set. Loosen edges with a spatula and turn the crepe over, cooking for another minute or until lightly browned. Remove from pan. Repeat the process using the remaining batter, greasing the batter each time.

For Chocolate Sauce:
In a small saucepan, over medium heat, combine the chocolate bits, cream and vanilla. Cook for 5 minutes, stirring constantly, or until the chocolate is melted and the sugar is dissolved. Remove from heat source.

To Serve:
Fold the crepes into quarters and arrange 2 crepes on each dessert plate. Place a small scoop of ice cream inside each crepe, drizzle with warm chocolate sauce and dust with confectioners sugar.


MOELLEUX AU CHOCOLATE (CHOCOLATE LAVA CAKES)
Serves: 8

Ingredients

1 cup butter (plus extra for greasing molds)
8 ounces dark baking chocolate
6 eggs (room temperature)
1 1/4 cup sugar
1 cup all-purpose flour

Directions

1. Preheat oven to 350ยบ F. Using a pastry brush, completely coat the inside of 8 ramekins or custard cups with melted butter.

2. Place the chocolate and butter in the top of a double boiler and melt over simmering water, stirring frequently. Set aside to cool slightly.

3. In a medium bowl, using a hand held mixer, beat the eggs and sugar together until light and airy, or about 2 minutes. Beat in the melted chocolate mixture and flour, mixing until completely blended.

4. Pour the mixture into the prepared ramekins and bake for 10 to 12 minutes. Remove from oven and allow to cool slightly. Run a knife along the edge of the molds and turn out onto dessert plates.

These can be made ahead of time and refrigerated to bake later. Bring them to room temperature before baking.