Step

• Step 1

  Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

  00:05

  185 ˚F / 85 ˚C

• Step 2

  Using an electric mixer beat the mascarpone cheese, milk, brown sugar, and cinnamon until light and fluffy. Set aside. (Can be made up to 1 day ahead. Cover and chill.)

  Ingredients

  • 1 Cup Cheese, mascarpone

  • 2 Tablespoon heavy cream or milk

  • 2 Tablespoon brown sugar

  • 1/4 Teaspoon ground cinnamon

• Step 3

  Combine the honey, butter, and peach brandy, if using, in a small bowl. Brush the cut sides of the peaches with the mixture.

  Ingredients

  • 2 Tablespoon honey, warmed

  • 1 Tablespoon butter, melted

  • 1 Tablespoon Peach Brandy (Optional)

  • 6 Whole peaches, halved and pitted

• Step 4

  Grill the peaches, cut sides down, for 10 to 12 minutes, or until they are nicely marked.

  00:12

  185 ˚F / 85 ˚C

• Step 5

  Transfer to plates or bowls (two peach halves per serving) and top with a dollop of the mascarpone cheese mixture. Garnish with mint sprigs.

  Ingredients

  • 6 Sprig mint