Mascarponestuffedpeachpastries Recipes

BAKED STUFFED PEACHES

Steps:

• Heat oven to 375° F.
• Butter a 9x13-inch glass baking dish. Set aside.
• Wash the peaches, cut in half and twist the two halves in opposite directions to release the pit.
• Using a melon baller or small spoon, scoop some of the flesh from the pit area to make a hole. Be sure to leave at least 1/2-inch of peach flesh on the sides and bottom to maintain the shape of fruit as it bakes.
• Put the scooped fruit into a medium bowl. And mash with a pastry blender or fork.
• Add the almonds, brown sugar, softened butter, and egg white to the bowl and mix together.
• Place the peach halves into the prepared pan, then evenly divide the stuffing mixture among the halves. You should have enough to mound it slightly in the center of each peach.
• Sprinkle the stuffed peaches with cinnamon. Then place in the preheated oven and bake for 25 to 30 minutes. They are done when the peach flesh is easily pierced with a fork.
• Divide between plates or serving bowls. Add a dollop of mascarpone cheese, whipped cream or ice cream and enjoy!

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

13 BEST WAYS TO USE SAVORY MASCARPONE

Steps:

• Choose one or more options from our list of 13 savory mascarpone recipes here!
• Create your new favorite dish.
• Pat yourself on the back for making something amazing at home!
• Share and comment! Did you make any tweaks so it's all your own?

MASCARPONE AND GRAPE PUFF PASTRY BITES

Steps:

• Preheat oven to 400 degrees F.
• Unfold puff pastry and cut into 3 equal pieces along the fold. Roll each sheet out slightly. Using a 2 1/2-inch cutter, cut 4 rounds out of each strip, giving you 12 rounds total. Using a 1 1/2-inch cutter, press into each round, making a solid indentation without cutting completely through the pastry.
• Place rounds on a baking sheet lined with parchment paper and top with a baking rack. This will keep the rounds uniform and even as they puff up during baking. Bake until rounds are golden, about 20 to 25 minutes. Transfer to a rack to cool slightly, about 5 minutes.
• Using the tip of a spoon, carefully remove the inner circle of the puff pastry creating a nest. Fill each nest with 1 teaspoon of the bacon bits and top with 2 teaspoons of the mascarpone. Garnish with grape halves and a sprinkle of parsley. Serve on individual plates or a serving platter.

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
• Cook's Note If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.

BAKED PEARS WITH VANILLA MASCARPONE

Steps:

• Preheat oven to 425 degrees. Slice off bottom end of each pear just enough so that it will stand upright. Using a melon baller or small spoon, remove seeds from the bottom. Peel upper half, leaving stem intact, and pat dry with a paper towel. Rub butter over peeled part of each pear, and arrange pears in a small baking dish (about 7 by 11 inches) so they are standing. Sprinkle with the sugar.
• Pour wine into baking dish; add thyme sprigs, if using. Bake until pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste pears occasionally with the wine, adding a bit of water as needed to prevent liquid from evaporating. Remove from oven.
• To serve, spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.