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23 August 2018 5 comments

There is the recipe I prefer for peaches as summer, and their season, come to an end.

I'm sitting here now with a batch (slightly overcooked, so extra unctuous and sticky) and honestly, it is delicious.

Soft, yielding peaches with bronze, tinged edges, steeped in their syrupy, honey and butter puddle.

And rather fortuitously, it requires very few ingredients, and almost no kitchen prowess.

Ingredients: (for two)

2 large, ripe peaches
4 small knobs of butter
2 tsps - 2 tbsps honey, depending on your taste
A pinch of salt
60g greek yoghurt
60g mascarpone
30g flaked almonds (or as much as you like)


- Preheat your oven to 180 degrees celcius.

- Halve the peaches, removing the stones as you go, and pop cut side up into a roasting dish.

- Adorn each half with a little knob of butter, a drizzle of honey and a few flakes of salt.

- Roast in the oven for 20 minutes if your peaches are very ripe, around 35 if they're a little less ripe (I just check mine with a knife tip or skewer - if it sinks in readily, they're done).

- Whilst the peaches are roasting, mix together the mascarpone and greek yoghurt. You could use either/or but I think a 50-50 split is the perfect balance of astringent tang and smooth, velvety richness.

- Serve two halves per person, and top with the yoghurt-cream mix and flaked almonds. They're excellent as hot as you can bear, so the creamy topping melts gloriously down the sides of the peaches, or equally as delicious at just above room temperature (easier to shovel in greedy mouthfuls).

Peach perfection in my eyes.