Baked Peaches with Honey Mascarpone and Toasted Almonds

How to Make Baked Peaches with Honey Mascarpone and Toasted Almonds

1. 1

   Step 1: Prep and glaze the peaches

   Preheat the oven to 400°F (200°C). Halve and pit the peaches, then place them cut‑side up in a shallow baking dish. Combine the melted butter with 1 tablespoon of the honey and brush each peach half generously, arranging them snugly so they roast evenly.

   For this step

   • 8 mediumripe peaches
   • 2 tbspunsalted butter, melted
   
2. 2

   Step 2: Whip the honey mascarpone

   In a small bowl, whisk the mascarpone with the remaining 2 tablespoons honey, vanilla extract, and lemon zest until smooth and slightly airy. Taste and adjust sweetness if needed; refrigerate until ready to use so it holds shape when spooned onto warm fruit.

   For this step

   • 1 cupmascarpone cheese, room temperature
   • 1 tspvanilla extract
   • 1 tsplemon zest
   
3. 3

   Step 3: Toast almonds and roast peaches

   While the oven heats, toast the sliced almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 2–4 minutes; transfer to a bowl to cool. Bake the glazed peaches for 18–22 minutes, until the flesh is tender and the edges caramelize.

   For this step

   • 1/3 cupsliced almonds
   
4. 4

   Step 4: Assemble and finish

   Spoon a generous dollop of honey mascarpone into the cavity of each warm peach (one whole peach = 2 halves per serving). Sprinkle with toasted almonds, finish with a light drizzle of honey and a pinch of flaky sea salt, and serve immediately or at room temperature.

   For this step

   • 1/4 tspflaky sea salt
   

1. Preheat the oven to 400°F (200°C). Halve and pit the peaches, then place them cut‑side up in a shallow baking dish. Combine the melted butter with 1 tablespoon of the honey and brush each peach half generously, arranging them snugly so they roast evenly.
2. In a small bowl, whisk the mascarpone with the remaining 2 tablespoons honey, vanilla extract, and lemon zest until smooth and slightly airy. Taste and adjust sweetness if needed; refrigerate until ready to use so it holds shape when spooned onto warm fruit.
3. While the oven heats, toast the sliced almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 2–4 minutes; transfer to a bowl to cool. Bake the glazed peaches for 18–22 minutes, until the flesh is tender and the edges caramelize.
4. Spoon a generous dollop of honey mascarpone into the cavity of each warm peach (one whole peach = 2 halves per serving). Sprinkle with toasted almonds, finish with a light drizzle of honey and a pinch of flaky sea salt, and serve immediately or at room temperature.