Honey-baked peaches with almond praline and mascarpone

(from largomason’s recipe box)

Ingredients

  • 10 ripe peaches
  • 1 tbsp honey
  • 1/2 cup almonds
  • 1 tub mascarpone
  • 1/4 cup pouring cream
  • 1 tsp vanilla extract
  • 1/4 cup water
  • 170g caster sugar

Directions

  1. Preheat oven to 180°C (160°C fan). Slice peaches in half lengthways (follow groove in peach) and remove stones. Place peaches cut side up on baking tray and drizzle with honey. Bake for 20 to 30 mins until softened.

  2. Meanwhile, place almonds on second baking tray and place in oven for 10 mins. When roasted, remove almonds and place onto clean baking tray lined with baking paper. Set aside.

  3. Meanwhile, combine mascarpone, pouring cream and vanilla extract in small bowl and chill in fridge until required.

  4. Place water and sugar in saucepan and bring to boil. Simmer, swirling pan intermittently (but do not stir!), until sugar has dissolved and mixture turns light-mid golden brown (approx 15 to 20 mins), then quickly remove from heat.

  5. Immediately pour hot toffee over roasted almonds, coating evenly. Leave praline to cool and harden. Place in food processor and blend to a mid-fine texture.

  6. Remove peaches from oven and spoon praline into centre stone holes of each peach half. Arrange 3 peach halves per plate and top with mascarpone cream.

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