Rosé Poached Peaches With Whipped Mascarpone Recipes

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ROSé-POACHED PEACHES WITH WHIPPED MASCARPONE



Rosé-Poached Peaches with Whipped Mascarpone image

Peaches are enjoying the "rosé all day" trend of summer. This seasonal fruit gets poached in an aromatic liquid, then served alongside sweetened whipped mascarpone cheese and topped with crunchy candied pistachios. It's an incredibly easy showstopper dessert.

Provided by Zac Young

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 vanilla bean
One 750-milliliter bottle rosé wine
1 cup honey
1 tablespoon black or pink peppercorns
1 teaspoon fennel seeds
2 navel oranges
2 lemons
4 ripe peaches, halved and pitted
8 ounces mascarpone cheese
Kosher salt
1/2 cup heavy cream
1/3 cup pistachios, roughly chopped
1 tablespoon light brown sugar
Pinch cayenne pepper

Steps:

  • Halve the vanilla bean lengthwise with a sharp paring knife. Set one half aside and put the other half in a large pot. Add the rosé, 3/4 cup of the honey, peppercorns, fennel seeds and 1 cup water. Use a vegetable peeler to remove the zest of the oranges and lemons and add the zest to the pot. Squeeze in the juice of 1 orange. Bring to a simmer over medium-high heat, stirring occasionally to dissolve the honey. Reduce the temperature to low and add the peaches (the liquid should be still and there should be no simmering bubbles). Cook, flipping the peaches halfway through, until they are softened and the skins start to pull away, 10 to 12 minutes.
  • Meanwhile, put the mascarpone in a large bowl and whisk until loosened. Scrape in the seeds from the remaining vanilla bean half and add the scraped vanilla bean pod to the poaching liquid. To the mascarpone, add the remaining 1/4 cup honey, 1/2 teaspoon salt and the heavy cream and whisk until medium stiff peaks form, 3 to 4 minutes. Refrigerate until ready to use.
  • Add the pistachios, light brown sugar and cayenne pepper to a small skillet and cook over medium-high heat, stirring frequently, until the sugar is dissolved, syrupy and evenly coats the pistachios, 2 to 3 minutes. Transfer to a parchment-lined plate and let cool completely, about 5 minutes (the coating will be sticky but will harden as the nuts cool).
  • Divide the whipped mascarpone among 8 serving bowls. Use a slotted spoon to remove the peaches and add one half to each bowl. Evenly sprinkle the pistachios over the top.

CHILLED WHITE PEACHES POACHED IN ROSE SYRUP



Chilled White Peaches Poached in Rose Syrup image

With their flat bottoms, white donut peaches are easier to serve and eat than rounded ones. Lemon verbena is a fragrant herb that can be found at many farmers' markets in midsummer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

2 cups dry rose wine
1/2 cup sugar
1 strip (about 4 inches) lemon zest
4 lemon verbena sprigs (each about 6 inches long), plus more for garnish (optional)
1 1/2 cups water
4 large white donut peaches (1 1/4 pounds total)

Steps:

  • Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medium saucepan over high heat. Carefully add peaches, and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife, 20 to 25 minutes.
  • Using a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.
  • Meanwhile, return poaching liquid to a simmer, and cook until reduced by about three-quarters, about 20 minutes. Pour through a sieve, and discard zest and leaves. (You should have about 1 cup syrup.) Let cool for 10 minutes.
  • Refrigerate single layers of peaches and the syrup in separate airtight containers until cold, at least 30 minutes (or overnight). To serve, place a peach on a serving plate and spoon about 3 tablespoons syrup around each peach. Garnish with lemon verbena if desired.

BUTTERY POACHED PEARS WITH WHIPPED MASCARPONE



Buttery Poached Pears with Whipped Mascarpone image

Simmering the pears in liquid makes them sweet and tender.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 4 servings

Number Of Ingredients 10

1 cup apple cider
2 tablespoons dry vermouth or dry white wine
2 tablespoons unsalted butter
2 star anise
1/4 teaspoon salt
3 Anjou or Bartlett pears, peeled, cored and sliced into six slices each
4 ounces mascarpone
1 cup heavy cream
2 tablespoons honey
Crisp almond cookies, for serving (optional)

Steps:

  • In a large skillet with a tight-fitting lid combine the apple cider, vermouth, butter, anise, and salt. Bring to a simmer.
  • Add pears, reduce the heat, and simmer covered until pears are tender when pierced with the tip of a knife, 10-12 minutes.
  • Whip heavy cream until it makes soft peaks. Add mascarpone and honey and whip again until light and fluffy and just holding stiff peaks. Do not overmix.
  • Divide pears and poaching liquid between four bowls and serve topped with mascarpone cream and almond cookies, if using.

CINNAMON POACHED PEACHES WITH MASCARPONE FILLING



Cinnamon Poached Peaches With Mascarpone Filling image

Make and share this Cinnamon Poached Peaches With Mascarpone Filling recipe from Food.com.

Provided by Sandylee

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 large ripe peaches, halved, pits removed
1 1/2 cups water
1 tablespoon sugar
2 cinnamon sticks
1/2 cup mascarpone cheese
1/2 cup whipped cream
3 tablespoons white sugar
1 teaspoon rum extract
icing sugar (optional)
cinnamon (optional)
1 sprig mint (optional)

Steps:

  • Combine water, 1 tbsp sugar and cinnamon sticks in saucepan; bring to a boil.
  • Set peach halves in saucepan, cover and simmer for 10 minutes.
  • Remove from water and chill.
  • Meanwhile, blend filling ingredients until smooth.
  • To serve:
  • Place one poached peach half on each of 4 plates.
  • Top with ¼ of filling mixture.
  • Slice 2 remaining peach halves into 8 slices.
  • Add 2 slices per plate to garnish.
  • If desired, sprinkle with icing sugar and cinnamon.
  • Place mint sprig on each plate.

Nutrition Facts : Calories 117, Fat 2, SaturatedFat 1.1, Cholesterol 5.7, Sodium 11.6, Carbohydrate 24.9, Fiber 1.8, Sugar 23.2, Protein 1.3

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