Baked Stuffed Peaches served with Mascarpone Cheese are the perfect ending to any meal. Stuffed with ground almonds and brown sugar these are similar to a cobbler, crumble or crisp, but no peeling or slicing the peaches! This easy recipe will become a new favorite!
Fruit desserts are the best desserts! And these Baked Stuffed Peaches with Mascarpone might be the best ever!
For the warm days of summer and early fall (to take advantage of the last peaches of the season) this is a light, satisfying dessert that also just happens to be gluten free!
These were served at Debbie and Phil's Cucina Farinella Gr8 Dinner and wow! were they ever delicious.
After a big Italian dinner a fruit dessert with a bit of creamy cheese is the perfect ending. The mascarpone balances out the sweetness of the fruit and brown sugar.
And the textures! You have the creaminess of the cheese, the crunch of the almonds and the soft cooked fruit. The perfect flavors of the Italian countryside.
How to Prepare the Baked Stuffed Peaches
When buying your fruit, be sure to get firm ripe peaches. If the fruit is overly ripe and soft, it will just slump in the oven.
You'll still have a lot of deliciousness, it will just be more difficult to serve, and not as pretty! (Here in Orange County, we love to get our fresh fruits and veggies from Manassero Farms. The best!)
Cut the fruit in half and twist the two halves in opposite directions to release the pit. Hopefully, the peaches you get are freestone peaches. This will make it easy to remove the pit.
Then using a melon baller or small spoon, make the hole where the pit was a little larger.
Carefully scoop the flesh out leaving at least one-half inch of fruit around the edges to maintain the shape of the peach. Put the scooped fruit into a medium sized bowl.
With a fork or pastry blender (my preference) mash the fruit up. Add the ground almonds, butter, brown sugar, and egg white and mash it all together. You have your filling!
Divide the filling evenly between the peach halves, sprinkle with some cinnamon, and bake.
Once the peaches are out of the oven, let them sit for at least 20 minutes before serving. They are HOT!!!
Serve warm or at room temperature with mascarpone cheese, whipped cream, or ice cream.
Baked Stuffed Peaches
- 4 firm ripe peaches
- 6 Tablespoons ground almonds, I use my mini-prep Cuisinart to chop the almonds
- ⅓ cup packed brown sugar
- 3 Tablespoons softened butter
- 1 egg white, lightly beaten
- Cinnamon, for sprinkling
- 8 ounces mascarpone cheese
- Heat oven to 375° F.
- Butter a 9x13-inch glass baking dish. Set aside.
- Wash the peaches, cut in half and twist the two halves in opposite directions to release the pit.
- Using a melon baller or small spoon, scoop some of the flesh from the pit area to make a hole. Be sure to leave at least ½-inch of peach flesh on the sides and bottom to maintain the shape of fruit as it bakes.
- Put the scooped fruit into a medium bowl. And mash with a pastry blender or fork.
- Add the almonds, brown sugar, softened butter, and egg white to the bowl and mix together.
- Place the peach halves into the prepared pan, then evenly divide the stuffing mixture among the halves. You should have enough to mound it slightly in the center of each peach.
- Sprinkle the stuffed peaches with cinnamon. Then place in the preheated oven and bake for 25 to 30 minutes. They are done when the peach flesh is easily pierced with a fork.
- Divide between plates or serving bowls. Add a dollop of mascarpone cheese, whipped cream or ice cream and enjoy!