Colorado Western Slope Peaches are making abundant appearance in our grocery stores, farmer’s markets and our kitchen. Beautiful fuzzy fruit full of wonderful juicy flavor. We’ve been cherishing every single bite. With our record-breaking hot summer temperatures and traditional Colorado cool evenings, this year’s crop has seemed even better than ever.
This dessert is one of my favorite things to make during peach season. Years ago, Whole Foods was serving up bite-sized servings of this dessert during an in-store demo. Quite a frenzied crowd had gathered, but with persistence, I managed to get a dribble by dribble description of how to make this at home.
Simple fresh flavors that work so well together. Caramelized peaches flavored with vanilla, lemon and butter and topped with a big dollop of creamy mascarpone cheese most certainly makes for a wonderful treat. Let’s take a look.
Vanilla Roasted Peaches With Mascarpone and Raspberries
Author: Highlands Ranch Foodie
Recipe type: Dessert
- 2 Tbs unsalted butter, melted
- 2 Tbs fresh lemon juice (1 lemon)
- 2 Tbs sugar
- 1 tsp vanilla extract
- 2 whole peaches — firm/ripe/halved
- 8 oz mascarpone cheese
- 1 package raspberries
- Vanilla dessert shells
- Preheat oven to 400 degrees. In a large shallow baking dish combine butter, lemon juice, sugar and vanilla. Add peaches and turn to coat with butter mixture. Arrange, cut side down in a single layer.
- Roast until peaches are tender and cooking liquid is syrupy, 15 – 20 min, brushing with cooking liquid halfway through. Serve peaches warm or at room temperature topped with a dollop of mascarpone and raspberries in dessert shells. Drizzle with cooking liquid.
Vanilla Roasted Peaches with Mascarpone and Raspberries…It’s What’s for Dessert.
Colorful with pink grapefruit, orange orange and green kiwi, you just feel good eating it. The dressing is a cousin to a Catalina and a perfect match for the fruit and the peppery greens.
A simple side dish of cubed yellow flesh Rocky Ford Watermelon, sprinkled with some Hawaiian Sea Salt, black pepper, a squeeze of lime and torn mint leaves.
This past Sunday, the melon truck was offering up some smaller seedless yellow-fleshed melons. The samples were sweet, crunchy and delicious so I decided to grab one. But the real superstar of Mumm Farms Melon Truck is always the famous Rocky Ford Cantaloupe. Let’s take a look at some Rocky Ford Melons.
Our delicious mouth-watering Rocky Ford watermelons and cantaloupes have been available in our Farmers’ Markets for a couple of weeks now. They are grown around the little Southeastern Colorado town of Rocky Ford, in the Arkansas Valley of Colorado which refers to the River Valley which runs from near Leadville through Colorado, continuing through Kansas.
The small town of Rocky Ford hails itself as the “Sweet Melon Capital of the World”. That’s because hot days, cool nights and a relatively high elevation help farmers grow some of the sweetest cantaloupe on the planet And believe me, every single bite is lush and cherished.
Did you know that most of the Rocky Mountain Region and the United States receive their melon seeds for planting from here? Rocky Ford melons recently gained international notoriety with Barack Obama’s public endorsement.
Plain and simple, you just haven’t lived until you’re tasted the super sweet juicy Rocky Ford Cantaloupe. The orange meat of these melons is “perfecto”.
It’s easy to pick out a good cantaloupe, just look for the fruit that’s orange or yellow all over in between that white netting. If it’s green between the netting, it’s not ripe yet. The fruit should be a little soft to the touch. And if it smells like honey, you can be assured it’s going to be sweet and juicy.
Take a look at the brown scars on this melon. The melon man told me that those marks are caused by bees trying to get at the sweet meat. So if a melon has a lot of those, it’s guaranteed to be sweet. Have you ever heard that?
Rocky Ford Melon,
It Screams Colorado Summer!