Baked Stuffed White Peaches with Gorgonzola, Bacon and Rosemary

Ingredients

• 3 each ripe white peaches
• 150 g cream cheese, full fat (5 oz)
• 50 g Gorgonzola (2 oz)
• Salt and black pepper, to taste
• 3 each thin slices bacon (1 per peach)
• 3 sprig fresh rosemary (1 per peach)

Instructions

1. 1

   Heat the oven to 180°C (350°F) and line a baking sheet with a silicone mat or parchment. (Reel)

2. 2

   Halve the peaches: cut each peach around the middle, then gently twist the halves apart so the pit stays in one side. (Reel)

3. 3

   Pull the pit: grip the pit firmly with pliers and twist it out. (Reel) A small spoon works too.

4. 4

   Make the filling: mash the cream cheese and Gorgonzola together with a fork and season with salt and pepper. Tassilo says Gorgonzola alone would be too strong. (Reel)

5. 5

   Stuff: spread the cheese into the hollow where the pit was, then press the two halves back together. (Reel)

6. 6

   Wrap and skewer: wrap a slice of bacon around the seam, then push a whole rosemary sprig through the bacon and peach to hold it together. (Reel)

7. 7

   Bake about 20 minutes, until the peach is soft and the bacon is crispy. (Reel)

   20 min
8. 8

   Serve warm with the juices from the pan spooned over. Tassilo says the peach, Gorgonzola and bacon juices are the best part. (Reel)