Outdoor Cooking & Charcoal Oven Recipes / Bake

Rum-baked peaches on whipped mascarpone with crumbled amaretti

Cooked in the Charlie Charcoal Oven

Rum-Baked Peaches with Whipped Mascarpone and Amaretti

Dark rum, ripe peaches and a little applewood smoke. The fruit turns soft and caramelised in Charlie, leaving sticky rum juices to spoon over cool whipped mascarpone. Crumbled amaretti give it crunch. A summer pudding worth leaving room for.

Tresillian HouseCharlie Oven Retreat, Cornwall
Bake
Prep15 minutes
Cook25 minutes
Serves8
DifficultyEasy
Oven temperature180 to 200°C (355 to 390°F)
RackMiddle rack with the Deep Roasting Tray Rack
CharcoalAbout half a football of good quality lumpwood charcoal, plus a small handful of applewood or cherrywood chips

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/rum-baked-peaches-whipped-mascarpone-amaretti

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Ingredients

8 servings

Peaches

Whipped mascarpone

To finish

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Method

  1. Heat Charlie

    Light lumpwood charcoal with a natural firelighter, open both vents and close the door. Bring Charlie to a steady 180 to 200°C (355 to 390°F) and set a rack in the middle of the oven. You want a steady baking heat that softens the peaches and caramelises their edges without cooking them too quickly.

  2. Prepare the peaches

    Cut the peaches in half and remove the stones. Arrange them cut side up in the Deep Roasting Tray Rack. Dot over the butter and scatter with the brown sugar. Finely grate over the zest of half a lemon and add a good squeeze of its juice. Mix 50ml of the rum with the vanilla and pour it over and around the peaches.

  3. Add a little smoke

    Just as the peaches go into Charlie, add a small handful of applewood chips to the charcoal. Cherrywood is a good alternative. Keep the smoke subtle so it sits in the background rather than taking over.

  4. Bake the peaches

    Put the tray into Charlie, close the door and bake for 20 to 25 minutes. After about 10 minutes, spoon some of the buttery rum juices from the bottom of the tray back over the peaches. Keep baking until the peaches are soft and juicy but still holding their shape, with the edges beginning to caramelise. If the peaches are particularly ripe, start checking them after 15 minutes.
    25 min timer

  5. Make the whipped mascarpone

    While the peaches bake, put the mascarpone, double cream, icing sugar and vanilla into a bowl. Whisk until smooth and softly holding its shape. Don't take it too far. You want it soft enough to spoon onto the plate. Keep chilled until you're ready to serve.

  6. Reduce the rum juices

    Carefully lift the cooked peaches out of the tray and keep them warm. Add the remaining 25ml rum to the juices in the tray and return it to Charlie for a few minutes. Let the rum, butter, brown sugar and peach juices bubble together until glossy and slightly syrupy. Keep an eye on it. You want a sticky sauce, not caramel.

  7. Bring it all together

    Spoon the cold whipped mascarpone onto a large serving plate. Arrange the warm peaches on top and spoon over the sticky rum juices. Finish with plenty of roughly crumbled amaretti biscuits and serve straight away.

Tips

Don't overcook the peaches. The best part of this pudding is the contrast between warm, juicy peaches, cold mascarpone and crunchy amaretti. For a party, bake the peaches until almost ready, then give them another 5 minutes in Charlie just before serving.

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The cook

Tresillian House

Charlie Oven Retreat, Cornwall

Tresillian House is a beautiful country house in Cornwall and the home of our annual Charlie Oven retreat. With great food, warm hospitality and a stunning setting, it’s the perfect place to cook, connect and be inspired.

More recipes by Tresillian House

Frequently asked questions

  • Can I make rum-baked peaches without the rum?

    Yes. Replace the rum with orange or apple juice for an alcohol-free version. You lose the rum flavour, but the butter, brown sugar and peach juices still bake down into a sticky sauce.

  • How do I know when the peaches are ready?

    They should be soft and juicy but still holding their shape, with the edges starting to caramelise. Baking takes 20 to 25 minutes at 180 to 200°C (355 to 390°F), but check very ripe peaches after 15 minutes.

  • Which wood chips work best with peaches?

    A small handful of applewood chips, added to the charcoal just as the peaches go in. Cherrywood is a good alternative. The chips are optional, and keeping the smoke subtle lets it sit in the background.

  • Can I whip the mascarpone in advance?

    Yes. Whisk the mascarpone, double cream, icing sugar and vanilla until smooth and softly holding its shape, then keep it chilled until serving. The cool mascarpone against the warm peaches is part of the appeal.