Celebrate the start of fall by savoring every last bit of summer produce. My roasted peaches and figs with mascarpone is perfect for snack or a simple dessert for entertaining.
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. 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.
So, let’s squeeze in ALL the summer produce while we still can, starting with these roasted peach, fig and mascarpone bowls. 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.
Have you tried mascarpone cheese 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 are just looking for something a little lighter, feel free to swap plain 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, 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!
- 5 peaches, quartered
- 20 fresh figs, halved
- 1-2 teaspoons coconut oil, melted
- ¾ cup mascarpone cheese
- 6 tablespoons chopped almonds, toasted
- Honey, pure maple syrup or maguey sap, for serving
- Preheat oven to 350 degrees.
- Spread peaches evenly on a baking sheet. Drizzle with ½-1 teaspoon coconut oil and roast 25 minutes until tender and lightly caramelized. Toss figs with ½-1 teaspoon coconut oil, spread evenly on a separate baking sheet and bake 15 minutes until golden.
- Set fruit aside to cool slightly. Once warm or at room temperature, divide between 6 pretty glasses. Dollop each with 2 tablespoons of mascarpone, sprinkle with 1 tablespoon chopped almonds and drizzle with ½-1 teaspoon sweetener of choice.
More Summer Produce: