Roasted Peaches with Cardamom Sugar and Mascarpone

Name: Roasted Peaches with Cardamom Sugar and Mascarpone Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, separated, at room temperature; 2 tablespoon sugar; 1 cup mascarpone cheese; 2 tablespoons cognac or rum; 6 ripe peaches (about 3 pounds total); 2 lemons, cut in half; 2 tablespoons unsalted butter, cut in 1/4-inch dice; 1/2 cup sugar; 1 1/2 teaspoons cardamom seeds, finely ground in a spice grinder or mortar; 1/2 cup sauternes wine

Servings: persons

1
Make the mascarpone sauce:
2
In a medium bowl, beat the egg yolks and sugar with a whisk or an electric beater until light and fluffy, about 2 minutes.
3
Beat in the mascarpone.
4
In a separate bowl, whip the egg whites until stiff but not dry, 3 to 4 minutes.
5
Fold the egg whites and cognac into the mascarpone mixture until incorporated.
6
Refrigerate the sauce for 2 hours before serving.
7
Make the roasted peaches:
8
Preheat the oven to 375 degrees.
9
Butter a large ceramic or glass-baking dish.
10
Bring a large pot of water to a boil.
11
Cut an X through the skin at the bottom of each peach.
12
Plunge the peaches in the boiling water for 30 seconds.
13
Remove the peaches from the water and place in a bowl of cold water to keep them from cooking.
14
When the peaches are cool enough to handle, cut them in half, remove the pits and then peel off the skins.
15
Place the peaches cut side down in the prepared dish.
16
Squeeze the lemons over the peaches.
17
Sprinkle the butter over the peaches.
18
Combine the sugar and ground cardamom and then sprinkle the mixture over the peaches.
19
Add the sauterne to the dish.
20
Cover the dish and bake the peaches for 30 minutes.
21
Place two peach halves cut side up on each of 6 serving dishes.
22
Spoon the extra juice from the baking dish over the peaches.
23
Spoon some mascarpone sauce over each peach and serve warm.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, separated, at room temperature, 2 tablespoon sugar, 1 cup mascarpone cheese, 2 tablespoons cognac or rum, and more.

Yes, Roasted Peaches with Cardamom Sugar and Mascarpone Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Peaches with Cardamom Sugar and Mascarpone Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions