GRILLED PEACHES WITH MASCARPONE CHEESE
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
- Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
- As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
- Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
- Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.
PEACHES AND TARRAGON WITH MASCARPONE CREAM
Steps:
- In a medium bowl, combine thawed peaches, tarragon leaves, and orange liqueur. Set aside to macerate.
- In a medium mixing bowl, use a hand mixer to mix mascarpone cheese and sugar until creamy. Whisk in thawed whipped topping.
- Divide half of the mascarpone cream among 6 parfait glasses or large martini glasses. Top with macerated peach and tarragon mixture. Sprinkle peaches with crushed biscotti and top with remaining mascarpone cream. Scatter almonds over and serve.
PEACHES AND MASCARPONE
Make and share this Peaches and Mascarpone recipe from Food.com.
Provided by The Kitchen Assista
Categories Dessert
Time 10m
Yield 12 halves, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Halve and pit 6 ripe peaches.
- Stir together the mascarpone and heavy cream.
- Fill the cavity of each peach half with mixture.
- Crush 3 pair of Amaretti cookies and add 1/2 teaspoons ground cinnamon.
- Sprinkle Amaretti mixture over the peaches.
CARAMELISED PEACHES WITH FROZEN RASPBERRIES & MASCARPONE
Wow family and friends with this summer dessert made with caramelised peaches, raspberries and mascarpone - it's like a deconstructed peach melba cheesecake
Provided by Tom Kerridge
Categories Dessert
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 527 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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- Place your mascarpone cheese in a stand mixer and whip using the whisk attachment. Start with it on low and gradually increase the speed until your cheese is light and fluffy. (If you choose to add any extra sugar, vanilla, or other flavors, do that now.) Let it stand for a few minutes before putting into your crust.
- Scrape your whipped cheese into your prepared graham cracker crust and top with sliced peaches in an overlapping, circular pattern.
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