Fresh Peaches Stuffed with Mascarpone and Macaroons


The Relaxed Kitchen

Published by St. Martin's Press

This image courtesy of Christine Schmidhofer

I like the tartness of mascarpone against the sweetness of ripe fruit, but taste the mascarpone and, if desired, whisk in a little sweetness in the form of raw sugar, honey, or maple syrup (the macaroons will also add a lovely sweet crunch).

Serves6 to 12



Total Timeunder 1 hour

Recipe CourseDessert


  • 6 ripe peaches
  • 12 tablespoons (6 ounces) mascarpone cheese, at room temperature
  • 6 amaretti almond macaroons


Wash, pat dry, and halve the peaches; remove the pits. Place two halves on each of six small plates, cut sides up. Divide the mascarpone among the peach halves and crumble the Amaretti biscuits evenly over the top. Serve one or two halves per person.


Just be sure the fruit is ripe and the cheese at room temperature. If ripe peaches are not available, substitute ripe apricots, nectarines, plums, or figs.

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