Roasted Peaches with Mascarpone and Pistachios
Warm, caramelized peaches with a cloud of mascarpone and crunchy pistachios. Summer dessert perfection in 15 minutes.
Desserts · Prep 5 min · Cook 15 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 4 ripe peaches, halved, pitted
- 150 g mascarpone
- 20 g butter
- 2 tbsp brown sugar
- 0.5 tsp vanilla extract
- 1 tbsp powdered sugar, for mascarpone
- 3 tbsp pistachios, crushed
- 1 tbsp honey, for drizzling
When peaches are in season, this is the only dessert I make. Because nothing — nothing — beats a perfectly ripe peach that has been roasted until the sugars caramelize and it basically becomes candy.
You halve the peaches, dot them with butter and a little brown sugar, roast until soft and golden, then top with a dollop of mascarpone sweetened with vanilla and a scattering of pistachios. It is summer in a bowl.
Do not attempt this with unripe peaches. They need to be soft, fragrant, and at their peak. This recipe is about letting the peach shine, not hiding a mediocre one.
Pro Tips
- Choose peaches that give slightly when pressed and smell like peaches. If they do not smell, they will not taste.
- Roast cut-side down first for caramelization, then flip for the last 5 minutes.
- The mascarpone should be lightly sweetened — just a touch of vanilla and powdered sugar. Do not overpower the peach.
- Serve warm, not hot. Let them cool for 5 minutes after roasting.
Serving
Two peach halves per person, a generous spoonful of mascarpone, crushed pistachios, and a drizzle of honey. A sprig of mint if you are feeling fancy.
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