Honey-Glazed Roasted Peaches with Mascarpone
What's better than a honey-glazed peach? Well, how about honey-glazed roasted peaches with mascarpone and thyme! Honey is one of the most versatile ingredients in the kitchen, but it's not always easy to find ways to use it. That's why I love this recipe, a dish that incorporates sweet, floral honey into a rich, creamy dessert!
INGREDIENTS:
1/2 cup (4 oz./125 g) mascarpone cheese
3 Tbs. heavy cream
1/4 tsp. ground cinnamon (optional)
2 Tbs. unsalted butter, melted
1 teaspoon vanilla extract
4 ripe peaches, preferably freestone, pitted and halved lengthwise
2 Tbs. honey, slightly warmed until liquid
A few sprigs fresh thyme for garnish (optional)
⅓ of a cup of sugar
Serves 4 to 6
Preheat an oven to 400°F (200°C).
Have a baking dish just large enough to hold the peach halves in a single layer. Butter the dish with 1 Tbs. of the melted butter. Place the peaches in the dish, cut side up, and brush the halves with the remaining melted butter.
Bake until the peach juices collect in the hollows where the pits were removed, about 15 minutes.
While the peaches are roasting, add whipping cream to a mixing bowl and beat on medium speed with an electric mixer (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
Bake until the peach juices collect in the hollows where the pits were removed, about 15 minutes. Remove peaches from the oven. Drizzle the peaches with the honey, letting the juices run into the baking dish. Return to the oven and bake until the peaches are tender, about 5 minutes more.
Spoon the cooking juices over the top, along with the mascarpone mixture. Garnish with dusted cinnamon over the top and some fresh thyme.
Serve immediately or refrigerate for 3-4 hours or up to overnight before serving.
NOTES:
This recipe can be stored in the fridge for up to 5 days!
BON APPETIT!
Photography by: Patricia Brochu