Easy Entertaining: Stuffed Roasted Peaches—My lastest on Refinery29!

/ Tuesday, August 6, 2013

Good morning, lovely friends! How is everyone? My apologies for disappearing without notice. Boyfriend and I took a short trip to Michigan to visit his family. The plan was to write a goodbye post but I was hustling to finish a story for Refinery29 and simply ran out of time—alas! (I think time speeds up right before a trip, don't you? There's never enough of it.)

Anyway, the Refinery29 story in question was published yesterday, if you're interested: Roasted Summer Peaches, 5 ways! Roasted peaches are one of my favorite late-summer desserts—they're so easy and chic. All you need are a few simple ingredients, like pistachios, dark chocolate, fresh ricotta cheese and/or amaretti cookies. You can see all 5 methods over on the Refinery29 site but here's a little preview to wet your whistle (my favorite!) Raspberry Cheesecake Stuffed Peaches...


4 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
Kosher salt
4 ripe peaches
4 tbsp unsalted butter, melted
2 tbsp fresh lemon juice
1/2 cup raspberries

1. Preheat the oven to 400˚. Line a baking pan with parchment paper. Put the cream cheese, sugar, egg, vanilla, and a pinch of salt in a food processor fitted with the blade attachment and pulse until smooth, scraping down the sides of the bowl, as needed.
2. Halve the peaches: For each peach, run your knife along the natural crease of the peach, pressing down to the pit. Hold the peach in your hands — one hand on each half — and twist in opposite directions to release and pull apart. Remove the pit; scoop out center of each half using a melon baller or small spoon. (Slice small piece off rounded side, so the peaches sit flat, if desired.)
3. Arrange peaches in the prepared baking pan. Brush cut edges with melted butter; drizzle with lemon juice. Fill each peach center with the cheesecake mixture and top with a few raspberries. Bake until peaches are golden and soft and the filling just sets — about 20 minutes. Let cool slightly before serving.

There are 4 more Stuffed Peach recipes over on Refinery29—Crunchy Pistachio, Lemon-Ricotta, Orange-Amaretti and Bourbon-Praline (above)! Head on over there for the recipes xo Erin


  1. Looks delish!

  2. Hey, @Jennifer Gunn !! Thank you so much :) xo Erin


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