Some of my favourite ways to use peaches -besides eating them raw- are to add them to cakes, crumbles and pies. These are all delicious and fantastic ways to use this wonderful fruit but my favourite is perhaps the easiest of all, I like to roast halved peaches with butter, brown sugar and a little cinnamon.The peaches come out of the oven golden and caramelised, the juices run and form a delicious syrup which can be spooned over the top, like everything that's roasted the flavour is intensified and becomes intensely sweet and peachy. I served mine with vanilla mascarpone for a bit of luxury, you could of course use cream, ice cream or nothing at all.
How to make roasted peaches with vanilla mascarpone
There isn't really a recipe for this but here is the rough method:
You will need:
You will need:
- 1 peach (or nectarine) per person
- Brown sugar
- Cinnamon (optional but it works really well)
- Chopped almonds (again optional but really good with this)
- 125g Mascarpone
- Icing sugar
- Vanilla extract
- First halve your peaches and remove the stones.
- Put the peaches in an oven-proof tray and put a dab of butter in each of the hollows that the stone came from.
- Mix some brown sugar and cinnamon together, about one teaspoon of sugar per peach half and as much cinnamon as you like.
- sprinkle the sugar over the peaches, followed by the chopped almonds.
- Bake the peaches in a medium oven basting every now and again. The cooking time depends on how ripe your peaches are, mine were still a bit hard and took one hour.
- To make the mascarpone simply mix the mascarpone, sugar and vanilla together.