Application

Baked Peaches with Mascarpone Cream, Almonds and Rosé Wine Reduction

Baked Peaches with Mascarpone Cream, Almonds and Rosé Wine Reduction

Ingredients for preparation (2 servings)

  • 3 ripe peaches
  • 120 ml semi-sweet rosé wine
  • 120 g mascarpone cheese
  • 50 g Greek yogurt
  • 25 g almond flakes
  • 2 tablespoons honey
  • 1 teaspoon cane sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla paste
  • a few mint leaves

Preparation

  1. Wash the peaches, cut them in half and remove the stones.
  2. Place the fruit, flesh side up, in a small ovenproof dish.
  3. Sprinkle each peach half with a little cane sugar.
  4. Bake the peaches for 15-18 minutes at 190°C, until softened.
  5. In a saucepan, mix the wine with 1 tablespoon of honey.
  6. Cook over medium heat for 7-10 minutes, until the liquid reduces to a light syrup. Do not reduce it too much, as it will thicken further once cooled.
  7. Toast the almond flakes in a dry frying pan. They should become gently fragrant and slightly golden.
  8. In a bowl, mix the mascarpone, Greek yogurt, a tablespoon of honey, vanilla paste, lemon zest and lemon juice. Mix briefly, just until the ingredients are combined. Mixing for too long may cause the cream to become runny.
  9. Remove the baked peaches from the oven and set aside for 3-4 minutes.
  10. Arrange the warm peach halves on plates, add a portion of mascarpone cream and drizzle with the rosé wine reduction.
  11. Sprinkle the dessert with toasted almonds and garnish with mint.

 

The dessert is best served while the peaches are still slightly warm and the cream remains chilled. The contrast in temperatures makes the dish more elegant and refreshing. You can serve three peach halves per person or two halves if the dessert is meant to be a lighter end to the meal.