Peaches And Blueberries With Mascarpone Recipes

PEACHES AND BLUEBERRIES

Steps:

• In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.

BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM

Steps:

• Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
• Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
• Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.

GRILLED PEACHES WITH VANILLA AND LEMON MASCARPONE

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.

CARAMELISED PEACHES WITH FROZEN RASPBERRIES & MASCARPONE

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.

PEACHES AND MASCARPONE

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.

BALSAMIC BLUEBERRIES AND PEACHES

Steps:

• Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat.
• Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.

PEACHES AND BLUEBERRIES WITH MASCARPONE

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.