Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis

• Vegetable oil, for oiling grill grates
• 4 mini angel food cakes or sponge cake rounds
• 4 ripe peaches, halved and pitted
• 1 cup whipping cream
• 8 ounces mascarpone
• 2 tablespoons honey
• Seeds from 1/2 vanilla pod
• 2 cups fresh cherries, pitted
• 2 tablespoons champagne vinegar
• 1 1/2 tablespoons dark brown sugar
• 1/2 cup pistachios, crushed

1. For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
2. Grill the cakes until dark grill marks appear, 4 to 5 minutes per side.
3. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes.
4. Set aside.
5. In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla.
6. Whip to medium-stiff peaks.
7. Set aside.
8. For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth.
9. Transfer to a small saucepot and heat until the sugar dissolves.
10. Strain out any solids if necessary and set aside to cool.
11. In each of 4 shallow bowls, put a small puddle of coulis.
12. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream.
13. Garnish with a happy helping of crushed pistachios.

vegetable oil, angel food cakes, peaches, whipping cream, mascarpone, honey, vanilla pod, fresh cherries, champagne vinegar, brown sugar, pistachios

Taken from www.foodnetwork.com/recipes/jeff-mauro/grilled-angel-food-cake-with-grilled-peaches-and-cream-and-cherry-coulis.html (may not work)