Best Mascarpone And Peaches Recipes

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GRILLED PEACHES WITH MASCARPONE AND HONEY



Grilled Peaches with Mascarpone and Honey image

Elevate the simple summer peach with light grill marks and just a drizzling of olive oil, honey, and mascarpone cheese in this dessert from chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Entertaining

Yield Serves 6

Number Of Ingredients 5

6 large ripe peaches, halved and pitted
Olive oil, for drizzling
Coarse salt
6 tablespoons honey
8 ounces mascarpone cheese, room temperature

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Drizzle peaches with olive oil and season with salt. Place peaches, cut side down, on the grill and cook until lightly charred, 2 to 3 minutes.
  • Remove peaches from grill and divide among six dessert plates. Divide mascarpone evenly among plates and drizzle with honey. Serve immediately.

GRILLED PEACHES WITH VANILLA AND LEMON MASCARPONE



Grilled Peaches with Vanilla and Lemon Mascarpone image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 11

6 fresh peaches, halved and pits removed
1 1/2 cups bourbon
1/3 cup lemon juice (from 2 lemons), plus the zest of 1 lemon
2 tablespoons pure vanilla extract
8 ounces mascarpone cheese
1/4 cup heavy cream
3 tablespoons confectioners' sugar, sifted
1 vanilla bean, split lengthwise and scraped
1/2 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg

Steps:

  • Put the peaches cut-side up in a 10-by-15-inch glass baking dish.
  • In a medium mixing bowl, whisk together the bourbon, lemon juice and vanilla extract. Pour the bourbon mixture over the peaches and baste each peach. Cover with plastic wrap and macerate at room temperature for 30 minutes.
  • Meanwhile, in a small bowl, stir together the mascarpone, heavy cream, confectioners' sugar, vanilla bean seeds and lemon zest until evenly incorporated. Cover with plastic wrap and store in the refrigerator. Remove 20 minutes prior to serving.
  • Heat a grill or grill pan over high heat.
  • Using your hands, rub the cut side of each peach with 2 teaspoons brown sugar. Sprinkle each peach with a pinch of the cinnamon and nutmeg.
  • Place the peaches cut-side down on the hot grill and cook until they are seared with grill marks and the sugar is caramelized, 6 to 8 minutes. Turn each peach over and cook for an additional 4 minutes. Remove from the grill.
  • Top each peach with a spoonful of the vanilla and lemon mascarpone.

GRILLED PEACHES WITH THYME, MASCARPONE AND HONEY



Grilled Peaches with Thyme, Mascarpone and Honey image

Provided by Emeril Lagasse

Categories     dessert

Time 13m

Yield 6 servings

Number Of Ingredients 4

6 large ripe peaches, halved and pits removed
6 tablespoons honey, plus more for serving, optional
1 1/2 teaspoons chopped fresh thyme leaves
8 ounces mascarpone cheese, at room temperature

Steps:

  • Preheat a grill to medium-high.
  • Place the peaches cut side down onto the grill and cook until lightly charred, 2 to 3 minutes, depending on the grill. Transfer the peaches, cut sides up, to a grill-proof baking dish or baking sheet and drizzle evenly with the 6 tablespoons of honey. Sprinkle with the thyme, then place the dish on the grill and cover the grill. Continue to cook until the peaches are soft, about 5 minutes, again depending on the grill. Remove the baking dish from the grill and divide the peach halves between 6 dessert plates. Divide the mascarpone evenly among the plates and drizzle with additional honey, if desired. Serve immediately.

PEACHES AND BLUEBERRIES WITH MASCARPONE



Peaches and Blueberries With Mascarpone image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 fresh ripe peaches
1 pint blueberries
1 1/2 cups dry red wine
1/2 cup sugar
1 1/2 cups mascarpone
1/2 teaspoon ground cinnamon

Steps:

  • Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water. Cut the peaches in half and remove the pits.
  • Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins. Remove the blueberries to a separate bowl with a slotted spoon, leaving the wine mixture in the saucepan.
  • Slice the peaches and add them to the wine mixture. Bring to a simmer and cook about 15 minutes, until the peaches are tender. Remove from heat and transfer to the bowl with the blueberries. Refrigerate until cold.
  • To serve, divide the fruit among six bowls or goblets. Top each serving with a large dollop of the mascarpone and dust with cinnamon.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 211 milligrams, Sugar 30 grams

PEACHES AND MASCARPONE



Peaches and Mascarpone image

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

6 ripe peaches
12 ounces mascarpone cheese
2 ounces heavy cream
6 amaretti cookies
cinnamon

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.

MASCARPONE AND PEACHES



Mascarpone and Peaches image

Number Of Ingredients 8

1 cup (8 ounces) mascarpone
1/4 cup sugar
1 tablespoon fresh lemon juice
1 cup very cold whipping cream
3 peaches or nectarines, peeled and cut into bite-sized pieces
1/2 cup orange liqueur, amaretto, or rum
8 amaretti cookies, crushed into crumbs (about 1/2 cup)
2 tablespoons toasted sliced almonds

Steps:

  • 1 At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator. 2 When ready, in a medium bowl, whisk together the mascarpone, sugar, and lemon juice. Remove the bowl and beaters from the refrigerator. Pour the cream into the chilled bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. With a spatula, gently fold the whipped cream into the mascarpone mixture. 3 In a medium bowl, toss together the peaches and liqueur. 4 Spoon half of the mascarpone cream into six parfait glasses or wine goblets. Make a layer of the peaches, then sprinkle with the amaretti crumbs. Top with the remaining cream. Cover and chill in the refrigerator up to 2 hours. 5 Sprinkle with the almonds before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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