Peaches stuffed with robiola and spicy cherry sauce

Robiola-stuffed peaches with spicy cherry sauce are a creative dish that can make a great impression as an appetizer or as a unique summer main course. Here is the recipe:

Ingredients

• 4 ripe but still firm peaches
• 200 g of robiola or another creamy cheese
• Salt and pepper to taste
• Extra virgin olive oil
• For the cherry sauce:
  • 200 g of pitted cherries
  • 1 hot chili pepper (amount according to taste)
  • 1 tablespoon of sugar
  • 1 tablespoon of balsamic vinegar
  • Salt to taste

Preparation

1. Start by preparing the cherry sauce. Put the pitted cherries in a saucepan with the sugar, balsamic vinegar, a pinch of salt, and the chili pepper cut into rings. Let cook over medium-low heat until the cherries have softened and the liquid has slightly thickened. Drain them and blend until you have a smooth sauce, then let cool.

2. In the meantime, wash the peaches, cut them in half, and remove the pit. With a teaspoon, slightly hollow out the flesh to create a deeper cavity where you will place the cheese.

3. In a bowl, mix the robiola with salt and pepper to taste, then fill the cavity of the peaches with this cream.

4. Preheat the oven to 180 °C and arrange the stuffed peaches on a baking sheet lined with parchment paper. Drizzle the peaches with a stream of extra virgin olive oil.

5. Bake in the oven for about 15-20 minutes or until the peaches are tender but still hold their shape.

6. Serve the stuffed peaches still warm or at room temperature, accompanied by the spicy cherry sauce.

Curiosity

The combination of cheese and fruit is very common in Italian cuisine, especially in summer dishes. The sweetness of the fruit marries perfectly with the creaminess and slight acidity of the cheese, creating a delicious balance for the palate. The spicy cherry sauce adds a unique touch that will surely surprise your guests.