Baked Blackcurrant Marscapone Peaches

For a delicious taste of summer try Peter Smith's simple dessert, a winning combination of fresh peaches with tangy blackcurrants
Baked Blackcurrant Marscapone Peaches
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 125 g blackcurrants
  • 2 tbsp caster sugar
  • 6 ripe but firm peaches
  • 250 g mascarpone
  • 6 amaretti biscuits, crushed
  • 2 tbsp clear honey


1. Preheat the oven to 220°C/gas 7. In a small saucepan gently heat together the blackcurrants, caster sugar and 1 tablespoon of water. Once the blackcurrants begin to pop remove the pan from the heat.

2. Halve the peaches, discarding stones. Place the peaches on a greased baking sheet, skin side-down. Fill each peach cavity with a spoonful of the cooked blackcurrants.

3. Mix together the marscapone and amaretti. Spoon the marscapone mixture over the peaches. Drizzle a little honey over each peach half.

4. Bake the peaches until the juices start bubbling, around 10-15 minutes. Serve warm from the oven.

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