This recipe takes the whole, succulent peaches straight from the jar, gently roasts them to caramelize their natural sugars, and pairs them with a rich cream and a crunch that honors their Mediterranean origin.
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Servings: 4
Ingredients
- 1 jar Coquet Selection Whole Peaches (4 whole peaches)
- ½ cup Light syrup (reserved from the Coquet jar)
- 2 tbsp Unsalted butter, melted
- 1 tbsp Amaretto liqueur (optional, for an extra touch of warmth)
- 1 cup Mascarpone cheese (or heavy whipping cream)
- 1 tbsp Honey or powdered sugar
- ½ tsp Vanilla extract
- ½ cup Amaretti cookies (crushed) or toasted sliced almonds
Instructions
1. Prep and Roast the Peaches
- Preheat your oven to 400°F (200°C).
- Carefully remove 4 whole peaches from the Coquet jar using a spoon so they stay intact. Place them upright in a small baking dish.
- In a small bowl, whisk together ½ cup of the light syrup from the jar, the melted butter, and the Amaretto liqueur (if using).
- Pour this mixture directly over the peaches.
- Roast in the oven for 15 to 20 minutes, basting the peaches with the syrup halfway through, until they are hot throughout and slightly caramelized on top.
2. Whip the Cream
- While the peaches are roasting, mix the mascarpone cheese, honey(or powdered sugar), and vanilla extract in a bowl.
- Whisk gently until smooth and slightly aerated. If it’s too thick, fold in a tablespoon of the remaining peach syrup from the jar to loosen it up.
3. Assemble and Serve
- Place one warm, roasted whole peach into a shallow serving bowl.
- Spoon a generous amount of the warm, buttery pan syrup right over the top.
- Add a large dollop of the vanilla mascarpone cream right next to or on top of the peach.
- Generously scatter the crushed Amaretti cookies or toasted almonds over the dish for a beautiful texture contrast.
Chef’s Tip: These premium Spanish peaches are incredibly versatile. If you want a simpler treat, just chill the whole jar overnight, slice a peach over a bowl of high-quality vanilla bean ice cream, and drizzle a few tablespoons of the light syrup on top!
