Peaches Stuffed with Robiola and Spicy Cherry Sauce

Peaches stuffed with robiola and spicy cherry sauce are a creative dish that makes a great impression as an appetizer or as a summer main course. Here is the recipe:

Ingredients

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

Preparation

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

2. Meanwhile, wash the peaches, cut them in half, and remove the pit. Using a teaspoon, gently scoop out some of 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 peach cavities with this cream.

4. Preheat the oven to 180 °C and arrange the stuffed peaches in a baking tray lined with parchment paper. Drizzle the peaches with a thread of extra-virgin olive oil.

5. Bake 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.

Trivia

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