Fresh Peaches Baked In Marsala With Mascarpone Cream Recipes

ROASTED PEACHES WITH CINNAMON MASCARPONE

Steps:

• Position baking rack to the top of the oven for broiling. Preheat oven to Broil (500ºF).
• Place peaches cut side up on a foil lined baking sheet. Drizzle honey on each peach half so it's evenly coated and broil for 7 minutes (See Note 1). The peaches are ready when browning appears on the top and the peach is soft through the center when poked with a fork.
• While peaches broil, mix together 1/2 teaspoon of honey, Greek yogurt, mascarpone cheese, and cinnamon in a small bowl.
• Let peaches cool at room temperature for about 15 minutes, then top each peach half with a dollop of the cinnamon mascarpone mix, chopped almonds, pinch of salt, and a final honey drizzle.

MARSALA-SOUSED PEACHES

Steps:

• Pour the Marsala into a wide shallow pan (large enough to take all the peaches in a single layer) and bring to the boil. Lower the heat, add the vanilla pod and simmer gently for 15 minutes until reduced by nearly two thirds to about 200ml/7 fl oz.
• Carefully tuck in the peaches and cook gently uncovered for about 5 minutes, until starting to soften, turning frequently. Leave to cool in the pan, then tip into a big serving bowl and chill for at least an hour, turning occasionally, until you are ready to serve. (You can prepare to this stage up to 8 hours ahead.)
• To serve, spoon the peaches and juices into bowls and serve with a dollop of clotted cream and the biscuits.

BAKED MARSALA PEACHES

Steps:

• Preheat oven to 350 degrees F.
• Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins.
• Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches.
• Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes.
• After that time remove from the oven, put all the juices in a small saucepan.
• Mix the arrowroot with some cold water and add to the juices.
• Then whisk on a low heat until it is slighly thickened and clear again.
• Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce.
• Cover and refrigerate for a day so the flavors develop.
• Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.

CARAMELISED PEACHES WITH FROZEN RASPBERRIES & MASCARPONE

Steps:

• Scatter the sugar over a plate, then dip the cut sides of the peach halves into the sugar. Heat a frying pan over a medium-high heat and cook the sugared peach halves, cut-side down, until caramelised. Transfer the peach halves to a plate and carefully add the schnapps to the pan, if using, or a splash of water. Cook the liquid until reduced and syrupy, then return the peach halves to the pan and baste in the syrup. Remove the pan from the heat and leave to cool.
• Beat the mascarpone and icing sugar together, then fold in the thyme leaves and double cream.
• Divide the crumbled biscuits between two plates, then put one peach half on top of each bed of crumbs. Spoon the mascarpone cream onto the plates alongside the peach halves, then scatter over the frozen raspberries. Serve immediately while the raspberries are still frozen.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.