Here in Northern California, peach season is in full force, so I thought I'd provide a simple yet delicious way to serve these delectable stone fruits. This is a twist on the usual "Peaches and Cream," as it employs rosé wine and mascarpone cheese, for a tart and creamy take on the classic dish.
It's the perfect dinner party dessert, as it can be prepared up to the plating stage in advance and is flavorful enough to hold its own against a bold dinner, yet light enough not to elicit groans from your already-full-to-the-brim guests. And as a plus, you can serve the rest of the bottle of rosé along with the dessert! (If you can’t locate mascarpone cheese, simply substitute cream cheese and add an extra teaspoon of sugar.)
Peaches and Cream with a Twist
(serves 4)
Ingredients
3 ripe peaches or nectarines
½ cup dry rosé wine
2 sprigs rosemary (about 2 teaspoons, finely chopped)
8 oz. mascarpone cheese
2 teaspoons white sugar
stroopwafel (butter waffle) or similar cookies (for garnish)
flake or coarse grain salt (for garnish)
fresh-ground black pepper (for garnish)
4 more rosemary sprigs (for garnish)
Directions
Pit and slice the peaches and place in a bowl.
Finely chop the rosemary.
Add the rosemary and rosé wine to the peaches, and stir carefully (so as to not break up the slices). Cover and refrigerate until ready to plate up for service.
Place mascarpone cheese in a bowl, add the sugar, and mix well. Cover and refrigerate until service.
Spoon one quarter each of the mascarpone mixture onto the middle of four plates, and mash down slightly with a spoon.
Arrange the peaches in a spiral around the mascarpone, spooning the juice left in the bowl over them. Then sprinkle lightly with flake or coarse-grain salt, fresh-cracked black pepper, and some crushed cookies. Garnish with whole cookies and a sprig of rosemary.
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What a lovely recipe for peach season. Thank you, Leslie!
ReplyDeleteYou're so welcome, Cleo!
DeleteThank you for the Peaches and Cream with a Twist recipe!
ReplyDeleteAnother delicious way to use the fabulous peaches now that they are in season.
2clowns at arkansas dot net
Enjoy, Kay!
DeleteThank you this recipe sounds simple and delicious. Deborah
ReplyDeleteIt is indeed, Deborah--enjoy!
DeleteThis is beautiful and elegant. I've had peaches in red wine before. Alas, and tragically, I still can't eat raw peaches - I wonder if the wine treatment would "cook" them enough for me to tolerate.
ReplyDeleteI'm guessing not, alas, Edith, as they're still quite firm even after soaking in the wine. But perhaps you could substitute plums?
DeleteOr lightly poach them in the rose'?
DeleteYes, that may work!
DeleteSigh. I can't eat ANY raw northern tree fruits, so plums wouldn't work. I'll try poaching.
DeleteLeslie, with the bumper crop of peaches here in Connecticut, your rosé-and-mascarpone twist sounds like the perfect excuse to grab a basket and get to work. Thanks!
ReplyDeleteWe're having a bumper crop here in California, too, Ang--yippee!
DeleteI was going to say, the peaches in CT are amazing right now so this is perfect timing!
ReplyDeleteI've had some of the best peaches of my life recently, so it is indeed the perfect time! Enjoy!
DeletePeaches have been exceptionally sweet and juicy this year! Your dessert looks so fresh with just a hint of decadence and perfect for hot summer evenings.
ReplyDeleteSo true! (And it's good for the foggy evenings we've been having here in Santa Cruz, as well.)
DeleteVery simple and elegant.
ReplyDeleteI remember getting peaches when I was little in NJ (back with the dinosaurs!) that were the size of softballs and so juicy that the juice would run down my chin. They were heavenly!
Yes, it seems like peaches of late have lost a lot of their flavor, which is why I'm so excited that they seem so amazing this season!
ReplyDeleteDelightful! Thanks, Leslie.
ReplyDelete