Baked Peaches with Cardamom Crumble
These are so good! Light, not overly sweet, so the peach flavour stars! The hazelnut crumble is added after the peaches are baked. Serve warm!
1/2 tbsp butter, cubed
1/4 C flour (or almond flour)
1 tbsp brown sugar
1 tbsp chopped hazelzuts
4 peaches (or plums or nectarines) halved, pits removed
1 tbsp raisins
1/4 tsp cinnamon
1/2 tsp cardamom seeds (from 5 cardamom pods or 1/4 tsp cardamom ground)
1 tbsp honey
1/2 C mascarpone
1/3 C whip cream
3/4 tsp lemon zest
1 tsp honey
1/2 tsp lemon juice
small pinch of salt
Preheat oven to 400°.
Combine butter & flour until like coarse crumbs. Add sugar and hazelnuts. Spread on baking sheet, bake about 6 min.
Place fruit, cut side up into foil or parchment lined baking pan.
Combine raisins & cinnamon, place in hollow of fruit. Sprinkle with cardamom, drizzle with honey. Bake 20-25 min. Let cool slightly.
In medium bowl, combine mascarpone, cream, honey, 1/2 tsp lemon zest, lemon juice & small pinch of salt. Whisk by hand until soft peaks form.
Sprinkle with nut crumble, dollop with mascarpone cream. Garnish with lemon zest.