Best Rosé Poached Peaches With Whipped Mascarpone Recipes

ROASTED PEACHES WITH CINNAMON MASCARPONE

Steps:

• Position baking rack to the top of the oven for broiling. Preheat oven to Broil (500ºF).
• Place peaches cut side up on a foil lined baking sheet. Drizzle honey on each peach half so it's evenly coated and broil for 7 minutes (See Note 1). The peaches are ready when browning appears on the top and the peach is soft through the center when poked with a fork.
• While peaches broil, mix together 1/2 teaspoon of honey, Greek yogurt, mascarpone cheese, and cinnamon in a small bowl.
• Let peaches cool at room temperature for about 15 minutes, then top each peach half with a dollop of the cinnamon mascarpone mix, chopped almonds, pinch of salt, and a final honey drizzle.

GRILLED PEACHES WITH CITRUS MASCARPONE

Steps:

• Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
• Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
• Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
• Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
• (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)

ROSé-POACHED PEACHES WITH WHIPPED MASCARPONE

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.