Vanilla Roasted Peaches with Mascarpone and Raspberries

Vanilla roasted peaches with mascarpone, raspberries on a Versace plate.

Vanilla Roasted Peaches with Mascarpone and Raspberries

An easy restaurant quality peach summer dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 1742kcal

Author Lea Ann Brown

Ingredients

2 Tablespoons unsalted butter melted
2 Tablespoons fresh lemon juice 1 lemon
2 Tablespoons sugar
1 teaspoon vanilla extract
2 whole peaches firm/ripe/halved
8 ounces mascarpone cheese room temperature
1 pint raspberries
4 Vanilla dessert shells

Instructions

Preheat oven to 400 degrees.
In a large shallow baking dish combine butter, lemon juice, sugar and vanilla. Add fresh 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 and starting to turn a golden color. 15 - 20 min. Brush with vanilla butter sauce halfway through.
Place a roasted peach in a dessert shell. Fill the center with a dollop of room temperature mascarpone cheese. Drizzle some of the vanilla butter sauce. Garnish with mint leaves and scatter a few raspberries around the dessert shell.

Notes

Presentation Tip: Finish the dessert by garnishing with a mint leaf and sprinkle fresh raspberries around the dessert shell. Sprinkle a few dots of the vanilla butter syrup along the perimeter of the dessert shell.

Best Way To Peel Peaches: Fill a medium sauce pan ¾ way full with water. Bring water to a boil then turn down to a simmer. Lower ripe peaches into the simmering water and blanch them for 1 minute. Drain and when cool enough to handle, the skins will fall right off.

Nutrition