Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
2 1/4 cups milk
1/2 cup sugar
2 egg yolks
1 teaspoon Madagascar vanilla extract
8 ounces mascarpone cheese
1/2 cup agave nectar
1/4 cup brandy
6 ripe peaches, pitted and cut into 1-inch slices
1/2 cup ginger snaps, crushed
Procedure:
- In a medium saucepan, add the milk and sugar, and cook over medium heat, stirring often for 4 to 5 minutes or until the sugar has dissolved.
- In a small bowl, whisk the egg yolks together with the vanilla. Stir some of the hot milk into the egg yolks.
- Then, add the entire egg mixture into the remaining milk mixture. Continue to cook the milk mixture, stirring, until it has thickened considerably, about 5 minutes. Then, remove the pan from the heat and set aside to cool.
- Once cool, fold the mascarpone into the custard and stir until smooth. Chill covered for at least 30 minutes.
- In a small bowl, stir the nectar together with the brandy.
- Preheat the grill using Kingsford® charcoal. Once the grill is finished preheating, grill the peaches for about 4 to 5 minutes on each side. Remove the peaches from the grill and place into serving cups.
- Top each of the peach servings with some of the custard, drizzle with syrup, and top with crushed ginger snaps.
Recipe Author: Executive Chef Rusty Hamlin
Photo By: Rusty Hamlin/grillingwithrich.com
Source: http://www.grillingwithrich.com/wp-content/uploads/2011/07/Kingsford.pdf