Roasted Peaches with Sweetened Mascarpone
Roasted Peaches with Sweetened Mascarpone
This recipe uses fresh summer peaches and is decadent enough to satisfy any sweet tooth. The syrupy juice of the roasted peach blend with the warmth of spice and honey, topped with rich and creamy sweetened mascarpone. A fruit-filled dessert that demands attention!
These look wonderful topped with blackberries, raspberries or sliced strawberries.
Ingredients
- 2 individual fresh peaches washed, pit removed, and halved (leave skins on)
- 1/2 teaspoon pumpkin pie spice
- 4 Tablespoons honey divided (suggest citrus blossom variety)
- 2 Tablespoons lemon juice
- 2 ounces mascarpone cheese softened
Instructions
- Preheat oven to 300 degrees Farenheit.
- Line or grease a baking sheet, or several if making a large number of servings. If lining the baking sheet, no need to grease.
- In a small mixing bowl, wisk together the pumpkin pie spice, 2 tablespoons honey, and lemon juice.
- Roll the halved peaches in the honey and spice mixture to coat thoroughly
- Place the spiced peaches onto the baking sheet and bake for 35-45 minutes. The peaches will start to brown.
- While the peaches are roasting, in a small mixing bowl blend together the remaining honey and the mascarpone cheese. (You may add a touch of cinnamon if you desire)
- Refrigerate the mascarpone mixture until the peaches are finished roasting.
- Once the peaches are slightly browned, remove from the oven & let cool completely.
- Once cool, top with the mascarpone, dividing evenly.
Notes
Store peaches and mascarpone separately. Top peaches at time of serving. Cooked peaches will keep for 3-4 days covered in the refrigerator.