Tonight for dinner I made myself some Baked Potato Soup. It's been cold outside so it seemed like a good day for that. I love this soup. It's so thick and creamy and potato-y. Yum yum. I put extra scallions in it because they are my favorite part.
I also found some late-season peaches at the grocery store so I decided to buy a couple. I also had some honey and mascarpone cheese so I decided to try out a recipe from Emeril Lagasse for grilled peaches. I made them on my grill pan. They were very yummy. Not too sweet, almost a little savory since the only sugar comes from the fruit and the honey. I think they would be awesome at the end of like a summer picnic or something. I would make these again.
Grilled Peaches with Mascarpone and Honey
6 large ripe peaches, halved and pits removed
6 tablespoons honey, plus more for serving if desired
8 ounces mascarpone cheese, at room temperature
Preheat a grill to medium-high.
Place the peaches cut-side down onto the grill and cook until lightly charred, 2 to 3 minutes, depending on the grill. Transfer the peaches, cut sides up, to a grill-proof baking dish or baking sheet and drizzle evenly with the 6 tablespoons of honey. Place the dish on the grill and cover the grill. Continue to cook until the peaches are soft, about 5 minutes, again depending on the grill. Remove the baking dish from the grill and divide the peach halves between 6 dessert plates. Divide the mascarpone evenly among the plates and drizzle with additional honey, if desired. Serve immediately.