- 35 min
Baked Peaches with Nonno Nanni Robiola and Blackberries
4 yellow peaches
2 packages Nonno Nanni Robiola
2 tablespoons granulated sugar
50 g butter
2 tablespoons cane sugar
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Preheat the oven to 160°C on the grill setting. Cut the peaches in half. Remove the pit, arrange the peach halves on a baking sheet with the cut side up. Sprinkle with the cane sugar and place a small pat of butter on each. Bake for about twenty minutes.
In the meantime, mix the Nonno Nanni Robiola with the sugar and grated lemon zest. Take the peaches out of the oven, fill each with a spoon of robiola. Decorate them with one or two blackberries and put them back in the oven for 5 minutes. Serve the peaches with more blackberries and fresh mint leaves.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola