📝 About This Recipe
This elegant dish captures the essence of late summer by intensifying the natural sugars of stone fruit through the gentle heat of the oven. The floral notes of wildflower honey perfectly complement the earthy, lemony undertones of fresh thyme, creating a sophisticated balance of sweet and savory. Finished with a dollop of cold, velvety mascarpone, it is a rustic yet refined dessert that celebrates seasonal simplicity at its finest.
🥗 Ingredients
The Fruit
- 4 pieces Ripe but firm yellow peaches (halved and pitted)
- 2 tablespoons Unsalted butter (cut into 8 small cubes)
The Glaze
- 1/4 cup Wildflower or Orange Blossom honey (high quality)
- 6-8 pieces Fresh thyme sprigs (plus extra for garnish)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Sea salt (flaky variety preferred)
The Cream Topping
- 1/2 cup Mascarpone cheese (chilled)
- 1/4 cup Heavy whipping cream (cold)
- 1 tablespoon Powdered sugar (sifted)
- 1/2 teaspoon Lemon zest (finely grated)
Garnish
- 2 tablespoons Roasted pistachios (roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and position a rack in the center of the oven.
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2
Wash the peaches thoroughly to remove fuzz, then slice them in half along the seam. Twist to separate and remove the pits using a spoon or a paring knife.
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3
Place the peach halves, cut-side up, in a baking dish or a cast-iron skillet. Ensure they fit snugly but are in a single layer.
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4
In a small microwave-safe bowl or a small saucepan over low heat, combine the honey, vanilla bean paste, and lemon juice. Warm slightly until the mixture is fluid and well-combined.
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5
Drizzle the honey mixture evenly over the peach halves, ensuring the cavities are filled.
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6
Place one small cube of butter in the center of each peach half and sprinkle the entire dish with a pinch of sea salt.
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7
Scatter the fresh thyme sprigs around the peaches in the baking dish; the heat will release their aromatic oils into the honey butter sauce.
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8
Slide the dish into the oven and roast for 20-25 minutes. The peaches should be tender when pierced with a knife and the edges should be slightly caramelized.
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9
While the peaches roast, prepare the cream. In a medium bowl, whisk together the chilled mascarpone, heavy cream, powdered sugar, and lemon zest until soft peaks form. Do not over-whisk or it will become grainy.
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10
Halfway through the roasting time, use a spoon to baste the peaches with the juices collecting at the bottom of the dish.
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11
Remove the peaches from the oven and let them rest for 5 minutes. The syrup will thicken slightly as it cools.
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12
To serve, place two peach halves on a plate. Top with a generous dollop of the mascarpone cream, a drizzle of the pan juices, a sprinkle of chopped pistachios, and a fresh sprig of thyme.
💡 Chef's Tips
Choose peaches that are fragrant and give slightly to pressure; if they are too soft, they will collapse into mush during roasting. If your honey is very thick, warming it with the thyme sprigs beforehand infuses the flavor even more deeply. You can substitute the thyme with rosemary or basil for a different herbal profile. To prevent the honey from burning, ensure your baking dish isn't too large; a crowded dish keeps the juices from evaporating too quickly. For an extra touch of indulgence, deglaze the pan with a splash of Bourbon or Amaretto immediately after taking it out of the oven.
🍽️ Serving Suggestions
Serve warm with a glass of chilled Moscato d'Asti or a late-harvest Riesling. Pair with a scoop of high-quality vanilla bean gelato instead of mascarpone for a classic ala mode finish. Leftover roasted peaches are incredible chopped up and stirred into plain Greek yogurt for breakfast. Serve alongside a simple almond biscotti or shortbread cookie for added crunch. For a savory twist, serve these peaches alongside grilled pork chops or a wedge of creamy Brie cheese.