Sunday Independent (Ireland) - Life - - RACHEL’S KITCHEN -

This dish is like an ex­otic peaches and cream but us­ing mas­car­pone in­stead. And the ef­fect is just di­vine, the tangy cheese off­set by the juicy peaches, sweet honey and crunchy pis­ta­chios. A great ex­am­ple of how some­thing to­tally sim­ple can be hugely im­pres­sive.

Serves 5.

You will need:

But­ter, for greas­ing 5 fresh peaches 3 ta­ble­spoons mas­car­pone 3 ta­ble­spoons runny honey, plus ex­tra for driz­zling 50g (2oz) shelled pis­ta­chios, roughly chopped Pre­heat the oven to 200°C, 400°F, Gas 6, and grease a medium-sized oven­proof dish with a lit­tle but­ter.

If you pre­fer the peaches to be skin­less, cut a cross in the bot­tom of each peach, cut­ting through the skin, and place in a heat­proof bowl. Pour over enough freshly boiled wa­ter to cover and leave for one minute. Care­fully re­move the peaches from the bowl us­ing a slot­ted spoon and peel off the skins. Cut each peach in half, re­mov­ing the stone, and place, cut side up, in the oven­proof dish. Cover with foil and bake in the oven for five min­utes or un­til peaches are soft.

While the peaches are cook­ing, mix to­gether the mas­car­pone and the runny honey in a bowl.

Tip the roughly chopped pis­ta­chios into a non-stick fry­ing pan and toast over a high heat for a minute or two, toss­ing reg­u­larly to avoid burn­ing. Take off the heat and set aside to cool.

Re­move the peaches from the oven and spoon the mas­car­pone and honey mix­ture into the cav­ity of each peach half, di­vid­ing the mix­ture equally be­tween the fruit. Serve the peaches with a lit­tle ex­tra honey driz­zled over the mas­car­pone and the toasted pis­ta­chios scat­tered on top.

Sim­ply dou­ble the quan­ti­ties in the recipe to serve 10. ‘Rachel's Ev­ery­day Kitchen’ is pub­lished by HarperCollins on Septem­ber 12, ex­pect to pay about ¤25

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