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.
- 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.
