Craving some roasted peaches? This easy peach dessert is ready in 15 minutes or less! Just glaze your peaches with honey, roast in the oven, and add your tasty toppings. These roasted peaches are loaded with flavor, from the lightened-up cinnamon mascarpone dollop, to the crunchy almond toppings drizzled with honey. I already know you’re going to love this peach recipe all season long!
When you broil peaches, incredible things happen! A quick broil wakes up all the natural sweet peachy flavors, giving these honey roasted peaches a whole new dimension. The broiler is the best way to quickly roast your peaches because it adds a little char but also provides enough heat to evenly warm the whole peach through while still maintaining its shape.
Mascarpone cheese is incredibly rich and I knew it would make the perfect base for my sweet cinnamon filling. To lighten-up this recipe, I made a 50/50 mix of mascarpone and greek yogurt. While I’m all about indulging in a sweet dessert, adding the greek yogurt helps boost the protein and cuts the calories and fat, all while keeping the creamy texture. That’s a win-win in my book!
Honey Roasted Peaches in 3 Easy Steps
STEP 1: Turn on oven broiler and lightly coat halved peaches with honey. STEP 2: Broil the honey glazed peaches (cut side up) for 7 minutes. While peaches broil, mix together honey, greek yogurt, mascarpone cheese, and cinnamon. STEP 3: Let the peaches cool to room temperature, top with a dollop of the cinnamon mascarpone, chopped almonds, honey drizzle, and salt.
CHEF’S TIP: An easy way to elevate the presentation of this roasted peach dessert is to turn the dollop of cinnamon mascarpone into a quenelle. Quenelles are often used at restaurants when plating solids sauces or ice creams. This super easy technique, will instantly add a level of composure and elegance to this peach dessert! Check out how I make my quenelles below!
How to Make a Quenelle
To make a quenelle, hold two spoons so they are mirroring each other – the spoon tips facing each other and the handles facing away. The spoons should be similar in size as the length of the spoon basin will determine the length of the quenelle. Using the flat side of the spoon (not the front tip) scrape the cinnamon mascarpone back and forth between the two spoons, slowly shaping an oval with each pass. When your quenelle is the perfect size, gently place it on top of your roasted peaches.
DIETITIAN’S NOTE: While these honey roasted peaches are super tasty, honey and some sugars found in peaches are classified as simple carbohydrates. Simple carbohydrates provide quick acting fuel for our brain but on their own can also cause a rapid rise and drop in blood sugars. Fluctuating blood sugars sometimes make us hangry, tired, or crave even more sugar!
The good news is that pairing simple carbohydrates with protein, fiber, and fat, help keep our blood sugars steady. For this dessert recipe I specifically included ingredients, like almonds and greek yogurt, to help prevent honey’s natural spike and drop in blood sugars. These carefully selected accompanying ingredients will help you feel more full and satisfied than if you had candy or cake instead. Source 1, Source 2, Source 3.
WINE PAIRING: These roasted peaches pair perfectly with a prosecco, moscato, or champagne. Specifically the Moscato d’Asti, or a sweeter extra dry or demi-sec champagne would be a perfect match! The sweetness from the wine along with palate cleansing bubbles make these wines the ultimate accompaniment.
For this roast peach recipe, you can use any plain greek yogurt you like! The only rule, though, is that it has to be greek; a regular plain yogurt is not as firm and won’t give you the desired cinnamon filling shape or texture. You can also use peaches at any stage of ripeness. Just know that a firm, unripe peach might take a little longer to broil and an overly ripe peach might be more juicy and probably not hold its shape very well.
Roasted Peaches Recipe Ingredients:
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Roasted Peaches with Cinnamon Mascarpone
These easy roasted peaches will have you swooning all season long! Give these honey glazed peaches a quick broil and top with a lightened-up cinnamon mascarpone for a nice creamy texture, almonds give a pop of crunch, and one last honey drizzle sweetens the deal.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 4 peach halves 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
2 Peaches, halved with pit removed
1/2 teaspoon Honey, plus more for drizzling at the beginning and end of recipe
1/4 cup Greek Yogurt
1/4 cup Mascarpone Cheese
1/4 teaspoon Cinnamon
1/4 cup Almonds, roughly chopped
Pinch of Salt
- Position baking rack to the top of the oven for broiling. Preheat oven to Broil (500ºF).
- Place peaches cut side up on a foil lined baking sheet. Drizzle honey on each peach half so it’s evenly coated and broil for 7 minutes (See Note 1).
- While peaches broil, mix together 1/2 teaspoon of honey, greek yogurt, mascarpone cheese, and cinnamon in a small bowl.
- Let peaches cool at room temperature for about 15 minutes, then top each peach half with a dollop of the cinnamon mascarpone mix, chopped almonds, pinch of salt, and a final honey drizzle.
NOTE 1: Watch your peaches while they broil! The difference between broiling and burning can happen in a matter of 1 minute. While my peaches took only 7 minutes to get a little roasted around the edges, your peaches might take a more or a little less time. Because the broiler is so hot and your peaches are so close to the heat source, it’s ok to open the oven door a few times to check on them.
MAKE AHEAD: While I think this dish is best served right after being broiled and lightly cooled, this baked peach dessert can be semi-prepared ahead of time. Prep the day before: Halving and removing the pit of the peaches, chopping the almonds, and mixing the greek yogurt and cinnamon mascarpone topping. Must be done before serving: Glaze peach halves with honey, broil in the oven, and assemble the toppings.
For this roast peach recipe, you can use any plain greek yogurt you like! The only rule, though, is that it has to be greek; a regular plain yogurt is not as firm and won’t give you the desired cinnamon filling shape or texture.
You can use peaches at any stage of ripeness. Just know that a firm, unripe peach might take a little longer to broil and an overly ripe peach might be more juicy and probably not hold its shape very well.
- Serving Size: 1/2 Peach with Toppings
- Calories: 135
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 5 mg
Keywords: Roasted peaches
A special thank you to my Maricopa County Dietetic Intern Anne L. Geissinger, MPH for assisting with recipe writing, nutrition analysis, and food styling!