These easy roasted peaches will have you swooning all season long! Give these honey glazed peaches a quick broil and top with a lightened-up cinnamon mascarpone for a nice creamy texture, almonds give a pop of crunch, and one last honey drizzle sweetens the deal.
2 Peaches, halved with pit removed
1/2 teaspoon Honey, plus more for drizzling at the beginning and end of recipe
1/4 cup Greek Yogurt
1/4 cup Mascarpone Cheese
1/4 teaspoon Cinnamon
1/4 cup Almonds, roughly chopped
Pinch of Salt
NOTE 1: Watch your peaches while they broil! The difference between broiling and burning can happen in a matter of 1 minute. While my peaches took only 7 minutes to get a little roasted around the edges, your peaches might take a more or a little less time. Because the broiler is so hot and your peaches are so close to the heat source, it’s ok to open the oven door a few times to check on them.
MAKE AHEAD: While I think this dish is best served right after being broiled and lightly cooled, this baked peach dessert can be semi-prepared ahead of time. Prep the day before: Halving and removing the pit of the peaches, chopping the almonds, and mixing the greek yogurt and cinnamon mascarpone topping. Must be done before serving: Glaze peach halves with honey, broil in the oven, and assemble the toppings.
For this roast peach recipe, you can use any plain greek yogurt you like! The only rule, though, is that it has to be greek; a regular plain yogurt is not as firm and won’t give you the desired cinnamon filling shape or texture.
You can use peaches at any stage of ripeness. Just know that a firm, unripe peach might take a little longer to broil and an overly ripe peach might be more juicy and probably not hold its shape very well.
Keywords: Roasted peaches