Palisade Peach with Mascarpone and Dark Chocolate Cherry Balsamic

Do you love peaches as much as we do?

This desert is perfect for summer time. It’s light, sweet, tangy and creamy. What else can you ask for in a summer time treat? Plus we use local Colorado produce and balsamic from our local farmers market in Dillon, Colorado. 

cut peach arapahoe cafe dillon colorado



Palisade Peach with Mascarpone and Dark Chocolate Cherry Balsamic


  • 1 TBS Vegetable oil

  • 1 peach per person

  • 1 TBS Butter

  • 1 TBS Mascarpone Cheese per peach

  • Flavored Balsamic – you can use any flavored white or dark balsamic (We used dark chocolate and Cherry mixed together) (we buy ours at the Dillon Farmers Market)

  • Fresh mint (for garnish)

For balsamic:

balsamic we love arapahoe cafe colorado

Place your balsamic in a small sauce pot and simmer until reduced by half. The balsamic is much easier to drizzle when thicker.


1.      Cut your peaches in half. Cut the opposite way of the crack on the top of the peach to make it easier to get the pit out.

2.      Heat vegetable oil in a sauté pan over medium heat. Place your peaches flat side down in the pan. You can cook as many peaches at a time as your pan will allow.

3.      Cook for about 5 minutes.

4.      Turn up the heat to medium high and add the butter.

5.      Cook until butter is melted. You should have some dark marks on your peach.

6.      Remove peach from the pan and put in serving dish of your choice.

7.      While still hot scoop room temperature mascarpone cheese into the center of each half. We used a small scoop perfect for butter balls or melon balls.

8.      Drizzle your balsamic over top, garnish with fresh mint and serve.