Peaches et Mascarpone recipe
information
If you prepare these in advance, all you have to do is pop the peaches on the barbecue (grill) when you are ready to serve them.
You can use nectarines instead of peaches for this recipe. Remember to choose ripe but firm fruit which won't go soft and mushy when it is barbecued (grilled). Prepare the nectarines in the same way as the peaches and barbecue (grill) for 5-10 minutes.
ingredients
4 peaches
175 g (6 oz) mascarpone cheese
40 g (1 1/2 oz) pecan or walnuts, chopped
1 tsp sunflower oil
4 tbsp maple syrup
175 g (6 oz) mascarpone cheese
40 g (1 1/2 oz) pecan or walnuts, chopped
1 tsp sunflower oil
4 tbsp maple syrup
method
1. Cut the peaches in half and remove the stones. If you are preparing this recipe in advance, press the peach halves together again and wrap them in cling film (plastic wrap) until required.
2. Mix the mascarpone and pecan or walnuts together in a small bowl until well combined. Leave to chill in the refrigerator until required.
3. To serve, brush the peaches with a little oil and place on a rack set over medium hot coals. Barbecue (grill) for 5-10 minutes, turning once, until hot.
4. Transfer the peaches to a serving dish and top with the mascarpone mixture.
5. Drizzle the maple syrup over the peaches and mascarpone filling and serve at once.
2. Mix the mascarpone and pecan or walnuts together in a small bowl until well combined. Leave to chill in the refrigerator until required.
3. To serve, brush the peaches with a little oil and place on a rack set over medium hot coals. Barbecue (grill) for 5-10 minutes, turning once, until hot.
4. Transfer the peaches to a serving dish and top with the mascarpone mixture.
5. Drizzle the maple syrup over the peaches and mascarpone filling and serve at once.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
