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Peaches Marty

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Peaches Marty (Wendy Goodfriend)

"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

  • 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)
  1. Preheat the oven to 400 degrees.
  2. Cut the peaches in half and remove the pits. Place the peaches hollow side up in a small gratin dish that holds them snugly.
  3. Mix the butter and sugar into a paste and divide the mixture among the peach hollows. Pour the water around the peaches.
  4. 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.
  5. 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.


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