Remember the old saying about the hammer & nail? It goes like this: If all you have is a hammer, everything looks like a nail.
Well I have a seasonal food version: If you have two big cases of peaches, everything looks like a peach recipe.
Of course, having to cook with peaches isn’t exactly a hardship, with their tender sweetness and rosy brightness. Today I am making Baked Peaches with Mascarpone, Honey & Pistachios! This simple dessert has the warmth and comfort of a baked apple, with an added elegance lent by the honey and mascarpone.
Making Baked Peaches brought back memories of baking apples. That used to go something like this… Core out the apple with a melon baller. Struggle to get through the crisp flesh without breaking it. Stuff the apple and bake til tender, then watch the filling leak out and burn on the pan. Yeah, always fun.
Last summer, Beth of blog Of Muses & Meringues made this dish from the cookbook Rachel’s Everyday Kitchen (substituting raspberries) and I have been patiently waiting for the peach harvest. I think even my “I don’t eat fuzzy fruit” daughter will approve!
- 4 fresh peaches, skinned (or not), halved, and stones removed
- 3 Tbsp mascarpone
- 3 Tbsp liquid honey
- 2 ounces shelled pistachios, roughly chopped
- Preheat the oven to 400 degrees, and grease a medium sized ovenproof dish with a little butter, or line with parchment paper.
- Place peaches, cut side up, in the ovenproof dish. Cover with foil and bake in the oven for 20 – 25 minutes or until peaches are soft.
- While the peaches are cooking, mix together the mascarpone and honey in a bowl.
- Tip the pistachios into a frying pan and toast over high heat for a minute or two, tossing regularly to avoid burning. Take off the heat and set aside to cool.
- Remove the peaches from the oven and spoon the mascarpone and honey mixture into the cavity of each peach half, dividing the mixture equally. Sprinkle the toasted pistachios on top.
- Peach Clafoutis with Cranberries
- Glazed Peach Streusel Muffins