Peaches poached in white wine and filled with mascarpone
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PESCHE RIPIENE | ||
| MAKES 6 SERVINGS | ||
Directions
This is a simple dessert to prepare, but very elegant. Serve it in large goblets for an impressive effect.
1 cup dry Italian white wine, such as Pinot Grigio or Chardonnay ½ cup sugar 6 large peaches (about 2 pounds), peeled, halved, and pitted 1 cup mascarpone ¼ cup finely chopped walnuts 1. Combine the wine and sugar in a large, shallow, non-aluminum saucepan with a cover. Place over medium heat and stir until the sugar dissolves. Place the peaches in the pan, cut side down. Cover the pan, raise the heat to medium-high, and bring the liquid to a boil. Reduce the heat to medium-low, keep covered, and simmer the peaches for 10 minutes. Turn the peaches over and cook for an additional 10 minutes. Turn off the heat and let cool. Refrigerate for at least 3 hours before serving.
2. Just before serving, place the peaches, cut side up, with some of the cooking liquid in individual serving dishes. Place a heaping tablespoon of the mascarpone-and-nut mixture in the center of each peach half. Garnish with chopped walnuts.
VARIATION: Omit the mascarpone-and-nut mixture and serve the poached peaches with fresh raspberries or blackberries and some of the poaching liquid.
Keywords: Peaches, Raspberry, Scanned, SJK, Walnuts From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:03) (159) Fido: Cooking