Rosemary Baked Peaches with Mascarpone Reale

Inroduction

About this Recipe

By: Sheridan Rogers

Ingredients

  • yellow peaches 2 large ripe, washed
  • mascarpone 125g
  • blue cheese 40g (such as gorgonzola)
  • fresh rosemary 1/2 teaspoon, finely chopped
  • lemon zest 1/2 teaspoon

Serves 2 Preheat oven to 180degC (160degC fan forced). Cut the peaches in half and remove the stones. Using a teaspoon, remove a little of the flesh from inside each peach to allow room for the cheese. Place peaches on an oven tray lined with foil and bake 15 minutes.  Remove from oven. In a small bowl, combine the mascarpone, blue cheese, rosemary and lemon zest. Mix together to a paste with a fork. Divide cheese mixture evenly between the peach halves. Return to oven for 5 minutes.  Serve immediately. Photography by Andrew Payne, Photographix