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Grilled Peaches With Almond Mousse

  • Yield: 6 servings


  • 4 firm, ripe peaches (about 1 pound), halved and pitted, cut in half lengthwise
  • 2 tablespoons Amaretto, Nocello or other nut-flavored liqueur
  • Almond Mousse
  • Toasted sliced almonds, garnish
  • White chocolate curls, garnish


  • Prepare a grill or broiler.
  • In a bowl, toss the peach halves with the Amaretto and let sit for 15 minutes.
  • Place the peaches, cut sides down, on the grill and cook until marked and golden brown, about 2 minutes. Remove from the heat and cut into quarters. Transfer to desert bowls or plates and top each with a scoop of the mousse. Garnish with the sliced almonds and grated white chocolate, and serve.