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Honey-Glazed Roasted Peaches with Mascarpone

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"When peaches are at their seasonal peak, there is comfort in knowing that they can speak for themselves with only a few added flavorings. In this simple recipe, they are roasted with honey to bring out their juices, and served with a dollop of creamy mascarpone as a simple dessert, and maybe a butter cookie or two."

List of Ingredients

â—¦ ½ cup (4 ounces) mascarpone cheese
â—¦ 3 tablespoons heavy cream
â—¦ ¼ teaspoon ground cinnamon (optional)
â—¦ 2 tablespoons butter, melted
â—¦ 4 ripe peaches, preferably freestone, pitted and halved lengthwise
â—¦ 2 tablespoons honey, slightly warmed until liquid
â—¦ A few sprigs fresh thyme (optional), for garnish


Recipe

Preheat the oven to 400° F. In a small bowl, mix together the mascarpone, cream, and cinnamon, if using, with a rubber spatula. Set aside and let stand at room temperature while roasting the peaches.

Have ready a baking dish just large enough to hold the peach halves in a single layer. Butter the dish with 1 tablespoon of the melted butter. Place the peaches in the dish, cut side up, and brush the halves with the remaining 1 tablespoon melted butter.

Bake until the peach juices collect in the hollows where the pits were removed, about 15 minutes. Remove from the oven. Brush 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. Serve the peaches at once, with the cooking juices spooned on top, and top with the mascarpone and thyme, if using.

Makes 4 to 6 servings



• Change It Up:
Grill the buttered peach halves over medium heat for 5 minutes, then brush them with the warm honey and grill until tender, about 2 minutes more.