Allergy Free Black Bean Brownies
Being a private chef on Maui means I see lots of vacationers with lots of food needs and desires. In the last few years, requests…
I am constantly on the hunt for scrumptious healthy desserts that scratch that itch for something sweet after a meal without spiking your insulin levels through the roof.
Emmett, my Dad, is the inspiration for this grilled peach with raspberry sauce creation. He’s one of those folks that “needs” a little something dulce after dinner.
Fragrant summer stone fruits like nectarines, peaches & plums are piled high now, making this a no brainer.
INGREDIENTS: Serves 6
Bottle of Fran’s Raspberry sauce (fab stuff)
Small tub of Mascarpone
1 Tbl Agave nectar
Vanilla (I like Neilsen-Massey Vanilla Bean paste)
Oil (I like coconut oil)
Heat your grill on high.
Brush cut fruit (I used peaches) with oil (I like coconut oil, but any will work). Another little tip, I put a little vanilla bean in the oil for another layer of flavor. Place fruit cut side down on grill until caramelized. Pool Raspberry sauce on plates. Mix agave and some vanilla into Mascarpone cheese. Place grilled fruit on plate cut side up. Plop a dollop of Mascarpone nestled next to the peach. Garnish with mint or basil leaf. Voila!