I recently reached out to some of my Faceboos for ideas on toppings for Project Pizza. The responses were so amazing I’m considering extending the project just to have a chance to test all the proposed flavor combos. One of the ideas suggested today was for a dessert pizza…peach and pancetta. I couldn’t get the flavor combo out of my head (thank you Beth Knoll!!) so I decided to run with the idea and turn it into a dessert minus the pizza part. The outcome was a real winner! Peaches baked in brown sugar with a creamy mascarpone cheese (Italian cream cheese) and salty pancetta. It’s the perfect combination of sweet, salty and rich. I can’t wait to serve this one at my next get together. Enjoy!!
- 2 peaches
- 2 tsp brown sugar
- 1 tsp EVOO
- 4 tsp of mascarpone
- 4 slices of pancetta
- Honey (for drizzling)
- Preheat the oven to 375F.
- Slice the peaches in half. Remove the pit and place the peach halves in a shallow baking dish.
- Drizzle the peach halves with the EVOO and sprinkle the brown sugar over the top.
- Bake the peaches for 35 – 45 minutes of until the peaches are tender.
- Meanwhile, fry the pancetta (or bacon) in a dry pan for 7 – 9 minutes or until thoroughly cooked. Remove from the pan and set on paper towels to drain and cool. When cool, crumble the pancetta.
- When the peaches are done, remove from oven and allow them to cool for 2 – 3 minutes.
- Add 1 tsp of mascarpone in the center of each peach half. Drizzle lightly with honey and top with the pancetta.
- Serve room temperature with a bit of mint.
- This would go really well with a dessert wine. How about an ice wine or a sauterne?
- If you can’t get your hands on mascarpone or pancetta try cream cheese and/or bacon. Either will sub beautifully in this recipe.
- Try this with any stone fruit: nectarines, plums or even apricots.