Indulge in the ultimate summer treat with this easy recipe for Baked Peaches with Camembert Cheese and Raspberry Sauce. This is a super delicious and delicate dessert. The baked peaches just melt in your mouth. The cheese will add the creaminess to the dish. In addition, you will make a delicious raspberry sauce that completes the dessert with sour-sweet notes. Use my recipe to make this delightful summer dessert in just 30 minutes.
What are Baked Peaches with Camembert and Raspberry Sauce?
Baked Peaches with Camembert and Raspberry Sauce is a dessert that offers a delightful combination of tastes and textures. Baking the peaches creates a warm, juicy, slightly caramelized fruit base that enhances their natural sweetness and softens their texture. A rich, savory element is added to the dish with this soft, creamy cheese. When baked, the Camembert becomes even richer and more gooey. This contrasts beautifully with the sweetness of the peaches. Raspberry sauce cuts through the richness of the cheese and the sweetness of the peaches with a bright, tangy note.
This combination of warm, sweet peach, creamy and salty Camembert, and tangy raspberry sauce, creates a harmonized blend of sweet, salty, and tangy tastes, with an enjoyable contrast between soft fruit and melty cheese.
Ingredients for Baked Peaches with Camembert and Raspberry Sauce
- Peaches: Succulent and sweet, peaches caramelize and become even sweeter when baked, adding a soft, delicious texture to the dish.
- Camembert: A savory contrast to the sweet peaches, this soft, creamy French cheese has a tangy, earthy flavor that becomes richer when baked.
- Fresh Raspberries: Tart and vibrant, raspberries balance the richness of the cheese and the sweetness of the peaches in a sauce that adds a fruity, tangy note.
- Dry red wine: Used in the raspberry sauce, this wine adds depth and complexity to the sauce and enhances the acidity of the raspberries with its robust flavor.
- Butter: Adds richness, a silky texture, and a subtle nutty flavor and helps caramelize the peaches.
- Sugar: Balances the acidity of the raspberries and the acidity of the wine, sweetens the raspberry sauce and helps caramelize the peaches.
- Balsamic Vinegar: Brings out the fruitiness of the raspberries with a pleasant acidity and adds a sweet and tangy depth to the raspberry sauce.
- Salt: Brings out the sweetness of the peaches and the creaminess of the cheese.
- Pepper: Complements the sweetness of the peaches and the richness of the cheese, adding subtle heat and complexity.
Baked Peaches with Camembert and Raspberry Sauce Recipe
- First, halve the peaches and remove the stones.
- Finely dice the cheese and place it on the inside of the peach half.
- Then, season with salt and pepper and place on a baking sheet covered with foil.
- Bake in the oven at 392 degrees F (200 degrees C) for 4 minutes.
- To make the sauce: Pour the wine into a saucepan and let it evaporate twice.
- Then, add the raspberries, sugar, salt, and pepper to the saucepan and cook for 1-2 minutes.
- Rub the mixture through a sieve to get rid of the extra raspberry seeds.
- Add the balsamic vinegar to the grated mixture, place on the heat, and bring to a boil.
- Then, turn off the heat and add the chilled butter.
- Pour the sauce onto a plate and top with baked peaches and fresh raspberries. Enjoy!
Chef Recipe Tips:
- Add 2-3 leaves of fresh mint to the sauce to freshen it up.
- Camembert can be replaced with Brie or Dor Bleu cheese.
The Origin of Baked Peaches with Camembert
In culinary traditions, the combination of fruit and cheese is not a new concept. In many European cuisines, the pairing of fruit with cheese is a common practice, seen in dishes such as fig and goat cheese salads or apple slices with cheddar. It is likely that the idea of baking fruit with cheese stems from this tradition, with the flavors and textures being enhanced by the baking process.
Modern culinary experimentation likely gave rise to the specific dish of Baked Peaches with Camembert. Chefs and home cooks like to explore new flavor combinations and techniques, resulting in innovative dishes that combine ingredients from a variety of culinary traditions. The sweetness of baked peaches blends well with the rich, creamy texture of the cheese, creating a dish that is appealing to those who appreciate the balance of sweet and savory tastes.
In summary, baked peaches and Camembert do not have a deeply rooted historical origin. Instead, they represent a fusion of culinary practices from different regions and eras. By drawing on the rich history of its components to create something new and delicious, the dish is a testament to the creativity of modern cuisine.
This Recipe is Perfect for:
While you can enjoy this baked peach recipe any time and any place, here are a few fun ways this healthy peach recipe would truly dazzle:
- Dessert – especially if you have pork on the menu.
- Brunch – excellent as the sweet component of a brunch bar.
- Special occasions – such as Easter, Mother’s Day, a bridal or baby shower.
- Topped with oatmeal – yummy!
- Baked in the center of a dessert roll – Roast the peaches first, then place on the raw dough and bake together. After the dough comes out of the oven, add the mascarpone, honey, and chopped almonds.
Baked Peaches with Camembert FAQs
How long does it take to bake a peach?
If you are using ripe but firm peaches, it will take about 4 to 5 minutes for the bake at 392 degrees F (200 degrees C) marks to develop and the fruit to soften.
Will baking peaches make them sweeter?
The baking process enhances the natural sweetness of peaches. The heat makes the flesh softer. And you get caramelized, sweet-tasting peaches.
Do peaches need to be ripe to bake?
To withstand the heat without becoming mushy, you need slightly ripe peaches that are still firm. They shouldn’t be mushy, so don’t use overripe, wrinkled, or soft peaches for baking.
Should I peel peaches to make Baked Peaches with Cheese?
You do not need to peel the peaches before baking because they taste good. If you want to peel them, you can easily do so after baking. Just pinch the skin a few minutes after baking, and it will come right off.
What kind of cheese goes well with peaches?
In addition to soft walnut processed cheese, you can use goat cheese, burrata, mascarpone, and blue cheese. They all pair well with baked peaches.
Halve the peaches and remove the stones.
Finely dice the cheese and place it on the inside of the peach half.
Season with salt and pepper and place on a baking sheet covered with foil.
Bake in the oven at 392 degrees F (200 degrees C) for 4 minutes.
Sauce: Pour the wine into a saucepan and let it evaporate twice.
Add the raspberries, sugar, salt, and pepper to the saucepan and cook for 1-2 minutes.
Rub the mixture through a sieve to get rid of the extra raspberry seeds.
Add the balsamic vinegar to the grated mixture, place on the heat, and bring to a boil.
Turn off the heat and add the chilled butter.
Pour the sauce onto a plate and top with baked peaches and fresh raspberries.
