Baked Peaches and Pancetta

Serves 4:

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)

Prep It:

  • 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.

Cook It:

  • 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 It:

  • 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.

3 thoughts on “Baked Peaches and Pancetta

    • Thank you!! 🙂 With the pancetta I put it in a dry skillet at about medium and let it fry up like you would bacon. I also drained it on paper towels and it got good and crispy. The pancetta was sliced thin as well rather than being cubed the way it sometimes is. You could even use regular thin sliced bacon.

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