"When yellow peaches are ripe in the summer, I make this recipe I have enjoyed at the home of my friend Marty. She places brown sugar and butter in the hollows of halved peaches and bakes them, serving them with mascarpone and basil. I serve only half a peach per person, as this is rich; for a lighter dessert, you can omit the mascarpone." --Jacques Pépin
Recipe: Peaches Marty
Serves 4
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Ingredients:
- 2 large ripe (but not overripe)
- yellow peaches (about 1 1/2 pounds)
- 2 tablespoons unsalted butter, softened
- 1/4 cup (packed) light brown sugar
- 1/3 cup water
- 6 tablespoons mascarpone cheese (optional)
- 2 tablespoons shredded fresh basil leaves
- 4 sugar cookies (optional)
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Instructions:
- Preheat the oven to 400 degrees.
- Cut the peaches in half and remove the pits. Place the peaches hollow side up in a small gratin dish that holds them snugly.
- Mix the butter and sugar into a paste and divide the mixture among the peach hollows. Pour the water around the peaches.
- Bake the peaches for 45 minutes, or until tender and lightly browned. Serve warm, with any juices accumulated around them; if desired, divide the mascarpone among the peaches, spooning it into the hollows.
- Sprinkle the basil on top and serve, with the cookies, if desired.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.