Amy Riolo: When peaches are at their peak they don't need a lot of coaxing to taste great. My roasted peaches and basil mascarpone cream will be a sweet success at your next party.
Let's begin by coating our pan with a tablespoon of canola oil. Here we have four peaches which I have cut in half and pitted and I am going to put them cut side up right into our baking pan.
Then I am going to sprinkle them with four teaspoons of natural sugar, you could also use honey or stevia or agave nectar if you prefer. Now I am going to place the peaches in an oven that has been preheated to 400 degrees. We are going to roast them for about 30 minutes or just until they are nice and tender. While our peaches are roasting we can go ahead and make our mascarpone cream. So the first thing I am going to do is combine a quarter cup of French vanilla yogurt that's been drained and I'll add a half of a cup of mascarpone cheese, stir those two up together. I am going to add a teaspoon of honey and two tablespoons of fresh basil that I have chopped. When you first hear about the combination of basil and peaches it sounds a little bit weird, they go together really beautifully.
So our peaches have finished roasting, we are going to take some of our my basil mascarpone cream and put it right down on the serving plate and then, I will take two of my peach halves and place them right on the top, you can tell they are done when they get this nice syrupy liquid right on the top and they are nice and soft, that's exactly how we want them.
Then I am going to fill the centers with a little bit of more of our mascarpone basil mixture. Here we have our roasted peaches with basil mascarpone cream, the perfect finale to any summer meal. Enjoy!