Peach Stuffed with Robiola Cheese and Spicy Cherry Sauce
Category: Desserts
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Peaches (nectarines) | 2 |
| Robiola cheese | 220g |
| Chopped pistachios | 10g |
| Extra virgin olive oil | 5g |
| Fine salt | 1 pinch |
| Cherries | 150g |
| Lemon juice | 15g |
| Sugar | 25g |
| Fresh chili pepper | 1 |
| Whole cherries for garnish | 4 |
Instructions:
To begin making these delightful peach halves filled with creamy robiola and paired with a tangy-spicy cherry sauce, start by preparing the sauce. First, wash the cherries thoroughly, then remove the pits and stems. Cut them in half. Dice the fresh chili pepper into small pieces, then add it to the cherries. Sprinkle in the sugar and squeeze the lemon juice into the mixture. Stir everything together and let it simmer gently on low heat for about 10 minutes.
Once the sauce has softened, use an immersion blender to puree it until smooth. Next, pass the mixture through a fine mesh strainer to remove any remaining solids. Allow the cherry sauce to cool in the fridge for at least two hours. If you want to prepare this sauce ahead of time, you can store it in an airtight container in the fridge for a few days.
Next, prepare the peaches. Cut them in half along the natural seam. In a small bowl, mix the olive oil with a pinch of salt, and use a pastry brush to lightly coat the cut sides of the peaches with the mixture.
Heat a grill pan until hot, and once itβs ready, place the peach halves, cut side down, on the pan. Grill them for about 3-4 minutes, or until grill marks appear. Once grilled, set the peaches aside to cool slightly.
For the filling, take the robiola cheese directly from the fridge and place it into a small bowl. Use a spoon to mash it lightly, making it easier to work with. Using a melon baller or small spoon, scoop a generous portion of the creamy robiola and form small scoops.
To assemble, place a small amount of the spicy cherry sauce on each plate, about a quarter of the total sauce. Then, carefully place one grilled peach half on top, stuffing it with the robiola cheese scoop. Drizzle with more cherry sauce, and top with a sprinkle of pistachio granules for extra texture and flavor. Garnish each serving with a whole cherry for a final pop of color and sweetness.
Repeat the process for the remaining peaches and serve immediately. These peach halves stuffed with robiola cheese and spicy cherry sauce are now ready to be enjoyed!
This sweet and savory dessert, with its creamy and spicy combination, is perfect for a summer gathering or any occasion that calls for a refreshing, yet indulgent treat.
