Caramelised peaches with mascarpone

By: Angela Hartnett From: Market Kitchen

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This recipe is classed as easy

Avg User rating

3.62 / 5 (21 votes cast)

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Prep time:
10 min
Cook time:
20 min
Serves:
4

Angela Hartnett prepares a simple but delicious Italian dessert of glazed peaches with honey-flavoured mascarpone and amaretto

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Ingredients

  • 250 g mascarpone
  • clear honey, to taste
  • 100 g caster sugar
  • 50 g butter, diced
  • 4 firm but ripe peaches, cut in half, stone removed then cut into quarters
  • 100 ml Disaronno (amaretto - almond) liqueur
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How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Pre-heat the oven to 200C/180C fan/gas 6.

2. Stir the mascarpone vigorously in a small bowl to make it smooth, add honey to taste and stir until evenly combined. Set aside.

3. Heat a heavy-based ovenproof frying pan over a medium heat until hot. Sprinkle the sugar in an even layer over the base of the pan and heat until it forms a light caramel, about 5 minutes. Turn off the heat and add the butter, swirling the caramel around in the pan until all the butter has melted.

4. Add the peaches to the pan and turn them to coat in the caramel, then return the pan to a low heat and cook gently for about 10 minutes until the peaches just start to catch in the pan. Deglaze the pan with the liqueur.

5. Transfer the pan to the oven and bake for about 4 minutes to finish off. Serve the peaches hot with the juices from the pan, and the mascarpone.


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Latest Comment

 

This is delicious - a great summer recipe. I used a bit more butter than the recipe called for - I also transferred the peaches to an oven proof dish to put in the oven and then left to cool. Just before serving I warmed the peaches and sauce through so they were warm - not hot - and served, as I felt in the heat of the summer they were more refreshing warm rather than hot and the mascarpone still melts.

LindaB35231 LindaB35231  Posted 04 Aug 2009 4:52 PM