Friday, January 14, 2011

Baked Peaches with Limoncello Cream - Cookbook Challenge 1

Ok. So the cookbook challenge is back on for 2011 and you can read about it here. The first week's theme is stonefruit.

As there are so many great recipes for stonefruit that I struggled to settle on one. In the end, the humid Melbourne weather swung me towards something simple that didn't require too much fussing around in the kitchen.

This one is from the cookbook In the Kitchen, which we have used quite frequently since S. received it as a birthday present last year. I highly recommend this cookbook. We've found the recipes generally quick and tasty, and able to made with items you will have in your fridge and pantry. Great for busy people. It's not pushing the boundaries in any way but it does feature many contemporary classics and should become one of those classic cookbooks that is remembered fondly.

Recipe: Baked peaches with Limoncello Cream
Cookbook: In the Kitchen: More than a thousand recipes for every day (2009)
Authors: Allan Campion and Michele Curtis

3 egg yolks
55g (1/4) cup caster sugar
2 tbsp plain flour
zest of 1 lemon
250ml (1 cup) milk
250ml (1 cup) cream
60ml (1/4 cup) limoncello
6 ripe peaches (I used white)
plus additional caster sugar

In the first step you are essentially making a custard. It's very easy.

Beat the egg yolks, sugar and flour together until pale and creamy. Put lemon zest, milk and cream in a small saucepan. Bring to the boil over a medium heat. Pour the boiling milk onto the egg/sugar mix and whisk to combine. Return to the saucepan and gently bring to the boil, stirring constantly.

Remove from the heat, stir through the limoncello, transfer to a bowl, cover and refrigerate.

Preheat the oven to 180°C. Cut the peaches in half and remove stones. Place on a baking try skin side down, sprinkle with additional caster sugar and bake in the preheated oven for 10-15 minutes, or until the peaches soften slightly and turn golden brown (if the peaches are firm they will need a bit of extra time in the oven.

Remove peaches from the over, place 2 peach halves on each plate and, add a spoonful of limoncello cream to each half and serve.

I struggled to photograph these once I put the limoncello cream on top, as I completely overloaded them with it and the peaches were hidden. Regardless, they were delicious, a light dessert that is well suited to a summer's night. The limoncello provides a subtle tang to the custard, which in turn provided a creamy foil to the fresh, lightly roasted peaches.

If you're interested in following all the participants' cooking exploits throughout the year, you can find us


  1. The look gorgeous, like cute little peach cupcakes with frosting. I love the limoncello cream. I will have to try that :D

  2. wow that looks so pretty and I imagine how good it must taste with the creamy and juicy coming together

  3. I actually love the photo of the peaches swathed in cream! They look like they've been iced like cupcakes :)

  4. Peaches seem to be the popular choice in this fortnight challenge! :)

  5. This comment has been removed by the author.

  6. @Jeroxie, it's because they're at their best right now!

  7. Wow ! The peaches look so gorgeous with the cream on. I would certainly have loved to try this recipe if I wasn't so intolerant to dairy:)

  8. I'll have to try using limoncello. These look divine.

  9. Oh...I just made homemade lemoncello....this would be a fantastic way to use it!