Grilled Peaches with Mascarpone Cheese
3 Fresh Peaches
1 ½ Cup Raspberries
1 Tbsp. Orange Juice
2 Tbsp. Honey
¼ Cup Coconut
¼ Cup Slivered Almonds
1 Cup Mascarpone Cheese
½ tsp. Vanilla
4 Tbsp. Honey
1 Tbsp Cream
Cut peaches and nectarines in half, remove pits and grill on griddle. Place cut side down and grill until carmelized.
Slice grilled peaches and nectarines into thin slices. Combine in a bowl with 1 Tbsp orange juice and 1 ½ C. raspberries and 2 Tbsp honey. Mix lightly and cover. Keep at room temperature until ready to serve.
Toast coconut (very lightly) and almonds.
Mix Sturdiwheat Shortcake per package instructions adding ¼ C. toasted almonds and ¼ C. toasted coconut. Bake as directed. Cool until warm.
Mix 1 C. mascarpone cheese, ½ t. vanilla, 4 Tb. Honey, and 1 Tb. Cream.
Slice shortcake in half crosswise, on the bottom half spoon on fruit mixture, layer a dollop of the cheese mixture, put the top back on the shortcake and add fresh whipped cream or more fruit and cheese mixture.