Sore-footed, under hot sun, hot pavements.
Was it then I bought a peach? That's as I remember.
From a stall near Charing Cross Station.
It was the first fresh peach I had ever tasted.
I could hardly believe how delicious.
At twenty-five I was dumbfounded afresh
By my ignorance of the simplest things.
- from "Fulbright Scholars", by Ted Hughes
Sometimes the simplest recipes are the best. I knew the moment I saw this simple, four-ingredient recipe that I'd love it. I tried it first with raspberries, and thought it was wonderful. But I couldn't wait to try it with peaches - even though they're not officially in season yet - and it was divine. Imagine how great it'll be when I'm making it with perfect, locally-grown fruit!
Trust me - this is one of those recipes that is easy to overlook, but don't do it. This dessert is sensational, and I'll be making it for the rest of the summer.
Peaches with Mascarpone, Pistachios and Honey
- from Rachel’s Everyday Kitchen
5 fresh peaches, skinned, halved, and stones removed (or 3 cups raspberries)
3 Tbsp mascarpone
3 Tbsp best-quality liquid honey
50 grams (2 ounces) shelled pistachios, roughly chopped
Preheat the oven to 400 degrees, and grease a medium sized ovenproof dish with a little butter, or line with parchment paper.
Place peaches, cut side up, in the ovenproof dish. Cover with foil and bake in the oven for 20 – 25 minutes or until peaches are soft. (Note: if using raspberries instead, roast for 15 minutes.)
While the peaches are cooking, mix together the mascarpone and honey in a bowl.
Tip the pistachios into a non-stick frying pan and toast over high heat for a minute or two, tossing regularly to avoid burning. Take off the heat and set aside to cool.
Remove the peaches from the oven and spoon the mascarpone and honey mixture into the cavity of each peach half, dividing the mixture equally. Serve the peaches with a little extra honey drizzled over the mascarpone and the toasted pistachios scattered on top.