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Roasted Peach Dessert with Cheesecake Mousse, Basil with a Balsamic Reduction

This decadent, sweet dessert combines the creaminess of cheesecake mousse, sweet tartness of roasted peaches, the freshness of basil, and the acidity of balsamic reduction. It is an easy dessert that can be made in no time. It can be made for a crowd or just for one!

Course Dessert
Cuisine American
Keyword peach dessert, roasted peaches
Prep Time 1 hour
Resting time 20 minutes
Servings 4 people


  • 4 Peaches
  • 1 tbsp honey
  • 2 tbsp butter
  • 1 tbsp chopped basil
  • 1/4 cup balsamic reduction or balsamic vinegar
  • 1 batch of my Cheesecake Mousse recipe You can see the link below
  • 1/8 tsp cinnamon(optional)


  1. Make your Balsamic vinegar reduction. SImply heat 1/2 cup balsamic vinegar in a sauce pan on medium heat. Let it come to a soft boil. Let it reduce by half and turn off the oven. As it cools it will thicken up. Set aside.

  2. Before you start you want to make sure you have a batch of my Cheesecake Mousse made. It can be stored in the fridge a day before. Turn on your broiler and while it is heating up slice your peaches in half. Lay them cut side down on a pan

  3. Prepare your honey/butter combination. I used my locally sourced creamed honey. It has cinnamon and ground pecans in it. It is divine and tastes so wonderful with this dessert. You can use regular honey or add a touch of cinnamon to your butter/honey mixture. Melt the butter and honey together and mix them.

  4. Once you have your honey/butter mixed up, put your peaches in the oven and put them on the middle or bottom rack depending on the strength of your broiler. I have a professional stove and thus it is strong so I put mine on the bottom rack.

  5. Let them roast for about 3 minutes, or until the skins of the peach start to blister and get toasted spots

  6. Take your peaches out of the oven, and flip them over putting the cut side up. Take a pastry brush and brush the honey/butter mixture to the tops of the peaches. This will fill up the little hole from where the pit was.

  7. Next, put them back in the oven and broil them for another 3-4 minutes or until they are slightly toasted on the top. DO NOT LEAVE THEM UNATTENDED IN THE BROILER! They can quickly burn.

  8. Take them out of the oven and let them cool. At this point you will notice the skins will simply fall off the peaches. I take them off and throw them in the trash. Move the peaches to a different plate or platter to cool. If you serve them hot your mousse will melt.

  9. Take 2 peach halves and place them on a dish. You can top them with the cheesecake mousse, or you can put the mousse in a bowl and top it with the peaches.

  10. Sprinkle the peaches and mousse with finely chopped basil and a drizzle of balsamic reduction.

  11. I have found this can be made a couple hours in advance and put in the fridge. It can be served fresh and warm or cold from the fridge. It is so delicious! Dont worry about leftovers, you wont have any!