The quantities given will serve two - with quite a rich filling and sauce, two peach halves is just right per person. The recipe is based on an idea from The Guardian Cook supplements, but the sauce is different. If the ingredients are ready measured out, 25-30 minutes should be enough to prepare and serve.
Here the peach halves are grilled, but could instead be heated and marked on a griddle pan (cut side only is enough) until hot and gently seared. I like whisky in the sauce, but Southern Comfort is good too - or neither, and substitute a pinch of salt.
|Ready for the grill or griddle|
2 large ripe peaches
2 tsp vanilla extract (otherwise use essence)
70ml single cream (double would work but result in a thicker sauce)
30g soft dark brown sugar
1 tsp whisky
1 Cut each peach right around, starting at the stalk site, cutting right to the stone.
To remove the stone, hold each half gently and twist - the halves should
separate (as do avocados), but if not, carefully insert a knife to ease out the
stone. Put the halves, cut side up, in the grill pan.
2 Put the mascarpone and vanilla extract into a bowl, mix them well and set aside.
Mascarpone & sauce
the sugar is dissolved. Bring to a simmer for 3 mins, stirring occasionally. Remove
from the heat, add the butter and whisky (or Southern Comfort or salt) and stir until
the butter has melted.
4 Heat the grill, then place the peaches under it until they start to scorch (keep watch),
then remove from the heat and place two halves on each of two small dessert
5 Scoop the mascarpone mixture into the centre of the peaches, then drizzle the
sauce lightly over them, allowing it to pool a little around the plate.
|And ... eat!|
I wish we had a peach tree in the garden. Wouldn't be possible with our apples - although come to think of it, plums might work OK providing they are well ripe. But not so decadent.