It’s back to basics for eating harvest happy.
Lindsey Joy Smith shares the divine idea for the Heavenly Honey-Baked Peach.
4 ripe peaches
1/4 c. homey
1/4 c almond paste*
1 c mascarpone cheese
1/2 c toasted almonds
Heat oven to 350 degrees. Cut peaches in half and remove stones. Place peaches in baking dish, cut side up. Drizzle honey over peaches and bake for 45. Meanwhile, make the almond paste and shape into 8 peach “stones.” Place the stones in the freezer for later.
Remove peaches from the oven. Place the peaches on dessert plates. Zest the lemons over the peaches. Place the frozen almond paste stones in the center of the peaches. Scoop the mascarpone cheese on the side. Sprinkle toasted almonds on top. Drizzle dish with more honey.
¼ cup butter, softened
2 Tbs granulated sugar
¼ c ground almonds
2 tsp flour
1 tsp almond extract
Combine all ingredients in a small bowl. If using for a baked croissant, triple the recipe ingredients and add an egg to the mixture.
For more information visit www.thechipperchef.com