Roasted Peaches with Mascarpone

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4

One of Bobby Flay’s favorite restaurants in New York (and America, for that matter) is Via Carota, in the West Village. Owned by the chef power team of Jody Williams and Rita Sodi, the restaurant serves homemade pastas, simply grilled meats, and seasonal salads that Flay says he could eat every single day of his life until the end of time. “Their desserts are just as simple and delicious, and this is one of my favorite ways to end my meals there.”

Ingredients:

  • 5 ripe large peaches (about 2 1/2 lb./1.25 kg total), halved, pitted and each half cut into thirds
  • 1/4 to 1/2 cup (2 to 4 oz./60 to 125 g) sugar, depending on the ripeness of the peaches
  • 1/4 cup (2 fl. oz./60 ml) amaretto
  • 1 1/4 cups (10 oz./310 g) mascarpone cheese, removed from the refrigerator 30 minutes before serving
  • 1/2 cup (2 oz./60 g) sliced almonds, lightly toasted (optional)

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Directions:

Preheat an oven to 400°F (200°C).

Combine the peaches and sugar in a large bowl and gently mix to combine. Let the peaches sit until their juice begin to run, about 15 minutes. Stir in the amaretto.

Transfer the peaches to a large baking dish and roast until golden brown and the edges are slightly charred, about 25 minutes, stirring once. Let cool for 10 minutes. Using a slotted spoon, transfer the peaches to a platter, reserving the juices in the pan.

Transfer the juices to a sauté pan and cook over high heat until reduced by half. Pour the reduced liquid over the peaches.

Serve the peaches in bowls, with a large dollop of mascarpone on top and garnished with the almonds. Serves 4.

Recipe courtesy of Bobby Flay

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