Roasted Macadamia Filled Peaches with Mascarpone
Elevate your dessert game with these Roasted Macadamia Filled Peaches with Mascarpone—a show-stopping treat that’s as elegant as it is easy to make. Ripe, juicy peaches are halved and stuffed with a rich, buttery macadamia nut and cinnamon filling, then roasted to perfection to enhance their natural sweetness. Topped with a luscious mascarpone cream infused with honey and vanilla, this dish strikes the perfect balance between cozy, caramelized flavors and light, creamy indulgence. Ready in just 30 minutes, these roasted peaches are perfect for summer gatherings, dinner parties, or even a refined weeknight dessert. Serve warm and garnish with fresh mint for a stunning presentation that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 whole Peaches
- 2 tablespoons Unsalted butter
- 60 grams Macadamia nuts
- 2 tablespoons Brown sugar
- 0.5 teaspoons Ground cinnamon
- 100 grams Mascarpone cheese
- 2 tablespoons Honey
- 0.5 teaspoons Vanilla extract
- 4 leaves Mint leaves (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the peaches in half and carefully remove the pits. Use a small spoon to scoop out a tiny bit of the flesh from the center to create a well for the filling.
In a food processor or with a knife, roughly chop the macadamia nuts. They should have a coarse texture, not too fine.
In a small skillet over medium heat, melt the butter. Add the brown sugar, chopped macadamia nuts, and ground cinnamon. Stir well to combine and cook for 2-3 minutes until the mixture becomes slightly caramelized. Remove from heat and let it cool slightly.
Place the peach halves cut-side up on the prepared baking sheet. Divide the macadamia nut mixture evenly among the peach halves, pressing it gently into the wells.
Roast the peaches in the preheated oven for 15-20 minutes, or until they are tender and fragrant, and the tops are golden.
While the peaches roast, prepare the mascarpone topping. In a small bowl, mix the mascarpone cheese with the honey and vanilla extract until smooth and creamy.
Once the peaches are done, let them cool for 5 minutes. Serve each roasted peach half with a dollop of the mascarpone mixture on top.
Garnish with a mint leaf, if desired. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 106.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
