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Fresh Peaches Stuffed with Mascarpone and Macaroons

Cookbook

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

CostInexpensive

Easy

Total Timeunder 1 hour

Recipe CourseDessert

Ingredients

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

Instructions

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.

Mise-en-Place

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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