My F&W
quick save (...)

Raspberry-Glazed Peaches with Mascarpone

  • FAST

These peaches are a great dessert and also make a delicious breakfast when served with yogurt and granola.

  1. 6 firm, ripe medium peaches, peeled and halved
  2. 2 tablespoons unsalted butter, melted
  3. 2 tablespoons sugar
  4. 1 pint raspberries
  5. 1/4 cup raspberry preserves
  6. Mascarpone and crushed amaretti, for serving
  1. Preheat the oven to 425°. Butter a large glass or ceramic baking dish. In a bowl, toss the peaches with the butter and sugar. Arrange the peaches in the dish, cut sides down, and bake in the upper third of the oven for 15 minutes, turning once, until just tender.
  2. Meanwhile, in a saucepan, bring the raspberries, preserves and 2 tablespoons of water to a boil. Strain the glaze into a small bowl.
  3. Spoon the glaze over the peaches and bake for 15 minutes longer, turning once and basting, until tender; transfer to bowls and top with a dollop of mascarpone. Spoon the juices on top, garnish with amaretti and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.