Roasted Peaches and Figs with Mascarpone Recipe
Celebrate summer with this easy dessert of roasted peaches and figs with mascarpone! Drizzled with honey and topped with toasted almonds, it’s the perfect way to cap of a summer meal!
Columbia friends, wasn’t yesterday a gorgeous day?? At 78 degrees, I was able to go out for a midday run and not keel over from heat exhaustion. It was fabulous. That breeze felt so good. But it was also a stark reminder that winter, I mean fall, is coming. Sorry, couldn’t help the Game of Thrones reference...
When it comes to the weather, I’m ready for fall. Or at least, ready to wear my hair straight again, as summer humidity doesn’t exactly love my hair. The one thing I’m not ready for? The end of summer produce. Wah!
I enjoy pumpkin, I do, but summer produce is really my favorite. There’s just nothing like a backyard summer tomato or a fragrant ripe melon. This weekend, I was making a recipe that called for two tomatoes. I sliced open one from our local market and another from the regular grocery store. It was like night and day. Or more specifically, white with a slight tinge of red and vibrant Crayola red all the way through. I realized pretty soon, all the tomatoes will be mealy and tasteless and white. Tear.
FYI: In case your wondering, I made that recipe with just one tomato. I'll leave it to you to guess which one.
How to Make Roasted Peaches and Figs with Mascarpone Recipe
Since summer is ending, let’s squeeze in ALL the summer produce while we still can, starting with this recipe for roasted peaches and figs with mascarpone. I’ve been really into roasting fruit this year. It's probably wrong, because when fruit is perfectly ripe, why do anything to it at all? Still, I love that caramelized flavor fruit gets after a quick trip to the oven.
To make this recipe for roasted peaches and figs with mascarpone, simply toss the fruit with melted butter (or coconut oil) and roast it in the oven for 25 minutes until it’s tender and lightly caramelized. Then just top it off with a dollop of mascarpone, a drizzle of honey and chopped toasted almonds. It really is as simple as that!
Ingredient Notes for Roasted Peaches and Figs with Mascarpone
While this recipe for roasted peaches and figs with mascarpone is always going to be best with super ripe and juicy fruit, the great thing about roasting is that it’s forgiving if your fruit isn’t quite ripe, as it softens it and concentrates the sweetness.
The mascarpone cheese makes this recipe! Have you tried it before? I’ve had it in cannoli before, but I don’t know that I’ve eaten it plain. Y’all, it’s kind of like heaven. It’s sooo dreamy, creamy and rich with a hint of sweetness. It has the texture of cream cheese but without the tart flavor. Mmm. Note to self: get more mascarpone in my life.
If you can’t find mascarpone or want a lighter flavor, feel free to swap plain or vanilla whole milk Greek yogurt or ricotta cheese. Or, if you can find coconut butter, I bet a dollop of it would be beautiful here too!
To sweeten this recipe for roasted peaches and figs, I used maguey sap, an unrefined sweetener made from the maguey plant, which grows in the highlands of Mexico. I had never heard of it before, so I was excited to try when Villa de Patos reached out to see if I’d like to try a sample. Not only does it taste delicious, with a mild flavor unlike honey or maple syrup, but it also packs a nice dose of prebiotic fiber, which helps nourish the healthy bacteria in your gut! If you can’t find it, just use honey!
Roasted Peaches and Figs with Mascarpone Recipe
Makes 6ish
Ingredients:
5 peaches, quartered
20 fresh figs, halved
1-2 tablespoons melted butter
¾ cup mascarpone cheese
Chopped toasted almonds, for serving
Honey or maguey sap, for serving
Instructions:
Preheat oven to 350 degrees.
Spread peaches evenly on a baking sheet. Drizzle with 1/2-1 tablespoon melted butter and roast 25 minutes until tender and lightly caramelized. Toss figs with 1/2-1 tablespoon melted butter, spread evenly on a separate baking sheet and bake 15 minutes until golden.
Set fruit aside and allow to cool slightly. Once warm or at room temperature, divide between 6 glasses. Dollop each with 2 tablespoons of mascarpone, sprinkle with almonds and drizzle with honey.
If you like this roasted peaches and figs with mascarpone recipe, you might also like these summer produce recipes:
Zucchini Chickpea Balls with Chopped Greek Salad
Balsamic Roasted Peach and Fig Salad with Almonds, Blue Cheese and Bacon
Grilled Pork Tacos with Charred Eggplant and Tomatoes
