Baked Peaches with Cream and Bread Crumbs
8 servings
60 minutes
Baked peaches with cream and breadcrumbs are an exquisite Italian dessert that combines the sweetness of honey and the tenderness of ricotta with the crunchy texture of caramelized breadcrumbs. This recipe traces back to Tuscan culinary traditions where fresh fruits are often transformed into refined treats. When baked, peaches develop a rich aroma and their flesh becomes soft and juicy. The ricotta and butter cream adds a velvety touch to the dish, while panko breadcrumbs create a contrasting texture. This dessert is perfect for finishing a dinner, especially in summer when peaches reach their peak ripeness. It is served with pan juices that add extra depth of flavor and noble sweetness.
1
Preheat the oven to 120˚C. In a medium bowl, mix honey, vinegar, and ¼ tsp of coarse salt. Place the peaches in this mixture. Arrange the peaches cut side down on a baking sheet, drizzling with the honey mixture. Bake until nearly soft for 20-25 minutes. Flip and continue baking for another 25-30 minutes until soft, occasionally basting with the juices from the pan. Let cool without removing from the pan.
- Honey: 5 tablespoon
- Wine vinegar: 0.5 glass
- Coarse salt: 0.5 teaspoon
- Peaches: 4 pieces
2
Meanwhile, using an electric mixer, mix the butter, powdered sugar, and remaining ¼ tsp of salt until creamy (about 2 minutes). Add the 'Ricotta' and beat again until smooth (about 1 minute). The texture of the cream will be slightly rough.
- Butter: 6 tablespoons
- Icing sugar: 2 tablespoons
- Coarse salt: 0.5 teaspoon
- Ricotta cheese: 100 g
3
Add 'Panko', sugar, and 2 tsp of butter to a small pan, mix, and sauté over medium heat for about 3 minutes until golden brown, stirring often and swirling the pan (the sugar will caramelize and turn amber before the 'Panko' is toasted).
- Panko breadcrumbs: 25 g
- Sugar: 2 teaspoons
- Butter: 6 tablespoons
4
Before serving, place the prepared cream in the center of each peach. Drizzle with juice from the pan, sprinkle with oil, and top with toasted 'Panko' mixture.
- Olive oil: 2 tablespoons
- Panko breadcrumbs: 25 g
