PEACHES WITH MASCARPONE, PISTACHIOS AND HONEY
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.
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