Recipe

Honey baked peaches, with almond praline and mascarpone

Jul 27, 2013 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Honey baked peaches, with almond praline and mascarpone
  • 10 ripe peaches
  • 1 tablespoon honey
  • 1/2 cup almonds
  • 1 tub mascarpone
  • 1/4 cup pouring cream
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 170 gram caster sugar

Method

Honey baked peaches, with almond praline and mascarpone
  • 1
    Preheat oven to 180°C (160°C fan) Slice peaches in half lengthways (follow groove in peach) and remove stones Place peaches cut side up on baking tray and drizzle with honey. Bake for 20 to 30 minutes until softened.
  • 2
    Meanwhile, place almonds on second baking tray and place in oven for 10 minutes when roasted, remove almonds and place onto clean baking tray lined with baking paper. Set aside.
  • 3
    Prepare cream; meanwhile, combine mascarpone, pouring cream and vanilla extract in small bowl and chill in fridge until required.
  • 4
    To make toffee place water and sugar in saucepan and bring to boil. Simmer, swirling pan intermittently (but- do not stir), until sugar has dissolved and mixture turns light-mid golden brown (approx. 15 to 20 minutes), then quickly remove from heat
  • 5
    Immediately pour hot toffee over roasted almonds, coating evenly. Leave praline to cool and harden. Place In food processor and blend to a mid-fine texture.
  • 6
    Remove peaches from even and spoon into centre stone holes of each peach half. Arrange 3 peach halves per plate and top with mascarpone cream.

Notes

If you have a sugar thermometer cook the toffee to 150°C (300°F).

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