Description
Stuffed with ground hazelnuts and topped with decadent mascarpone cream, this warm dessert is perfect for the cool evenings of late summer.
Ingredients
- 3/4 cups toasted hazelnuts
- 1/3 cup brown sugar
- 1/8 teaspoon fine sea salt
- 2 tablespoons hazelnut oil
- 2 tablespoons unsalted butter
- 4 large freestone peaches (ripe but firm)
- 2 tablespoons Frangelico
- 1/4 cup heavy cream
- 1/4 cup mascarpone cheese
- 1 tablespoon maple syrup
- 1 tablespoon Frangelico
Instructions
- Prepare the pan and oven: Preheat the oven to 350°F. Butter an 8-inch square glass baking dish.
- Make the hazelnut filling: In a food processor fitted with a blade, grind the nuts, sugar, and salt until the nuts resemble couscous. Add the oil and butter and pulse until totally incorporated. The mixture will resemble coarse wet sand.
- Halve the peaches: Wipe the peaches with a damp cloth to remove any dirt. Leave the skins on so they will hold together while baking. Slice the peaches in half along the indentation that runs from the stem to the bottom. Cut all the way through the fruit right down to the pit. Twist the two halves apart, remove the pit and enlarge the cavity with a melon baller.
- Fill and bake the peaches: Place the peach halves into the prepared dish. Spoon 1 tablespoon of nut mixture into the cavity. Drizzle the Frangelico evenly over the peaches, and bake 30 to 35 minutes or until the peaches are soft.
- Make the mascarpone cream: In a small bowl, whisk the cream, mascapone, maple syrup and Frangelico until smooth. Set aside while the peaches bake.
- Assemble and serve: Allow the peaches to cool slightly before serving with a generous dollop of mascaprone cream and a drizzle of the pan juices.
Notes
If you make this with apricots, you will need 12 to 16 medium apricots. There is no need to scoop out more fruit when the pit is removed. Fill each half with 1 teaspoon of the hazelnut mixture and cook for 18 to 20 minutes. Any leftover filling can be frozen for later use.
This recipe is adapted from Season Fruit Desserts:From Orchard, Farm and Market by Deborah Madison (Broadway Books, ©2010.)