I’ve written this recipe for baked peaches largely to compensate for the often-disappointing flavour of fresh peaches. Unless you buy them from a farmers’ market, peaches are usually offered for sale before they are ripe simply, but sadly, because of the logistics of getting fruit to market. Baking will bring out their flavour and perfume, but if you have perfectly ripe fresh peaches, eliminate that step entirely. Depending on the brand of mascarpone and yoghurt you buy you may need to whip the mascarpone cream to a thickish consistency rather than until just combined.
Ingredients
- 4 ripe yellow peaches
- 40 g unsalted butter
- 1 finely grated orange zest
- 100 g mascarpone
- 100 g natural probiotic yoghurt
- ½ teaspoon ground cinnamon
- 15 g icing sugar, sifted
- 200 g raspberries
- 3 tablespoons flaked almonds, lightly toasted
How to Make It
- Preheat the oven to 200°C (fan-forced).
- Cut the peaches in half, remove the seeds and place, cut-side up, on a baking tray. Place a small piece of butter in each peach half and bake for 12–15 minutes or until golden and just soft. While still warm, slip the skins off the peaches and set aside.
- In a bowl, mix the orange zest, mascarpone, yoghurt, cinnamon and icing sugar until smooth and combined.
- Divide the peaches and berries among plates and serve with a generous dollop of mascarpone cream and a scattering of flaked almonds.
