Best 7 Peaches And Blueberries With Mascarpone Recipes

PEACHES AND BLUEBERRIES

Steps:

• In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.

BLUEBERRY AND PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

GRILLED PEACHES WITH VANILLA AND LEMON MASCARPONE

Steps:

• Put the peaches cut-side up in a 10-by-15-inch glass baking dish.
• In a medium mixing bowl, whisk together the bourbon, lemon juice and vanilla extract. Pour the bourbon mixture over the peaches and baste each peach. Cover with plastic wrap and macerate at room temperature for 30 minutes.
• Meanwhile, in a small bowl, stir together the mascarpone, heavy cream, confectioners' sugar, vanilla bean seeds and lemon zest until evenly incorporated. Cover with plastic wrap and store in the refrigerator. Remove 20 minutes prior to serving.
• Heat a grill or grill pan over high heat.
• Using your hands, rub the cut side of each peach with 2 teaspoons brown sugar. Sprinkle each peach with a pinch of the cinnamon and nutmeg.
• Place the peaches cut-side down on the hot grill and cook until they are seared with grill marks and the sugar is caramelized, 6 to 8 minutes. Turn each peach over and cook for an additional 4 minutes. Remove from the grill.
• Top each peach with a spoonful of the vanilla and lemon mascarpone.

PEACH & RASPBERRY FRUIT SALAD WITH MASCARPONE

Steps:

• Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.
• Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.

PEACHES AND MASCARPONE

Steps:

• Halve and pit 6 ripe peaches.
• Stir together the mascarpone and heavy cream.
• Fill the cavity of each peach half with mixture.
• Crush 3 pair of Amaretti cookies and add 1/2 teaspoons ground cinnamon.
• Sprinkle Amaretti mixture over the peaches.

BALSAMIC BLUEBERRIES AND PEACHES

Steps:

• Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat.
• Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.

PEACHES AND BLUEBERRIES WITH MASCARPONE

Steps:

• Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water. Cut the peaches in half and remove the pits.
• Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins. Remove the blueberries to a separate bowl with a slotted spoon, leaving the wine mixture in the saucepan.
• Slice the peaches and add them to the wine mixture. Bring to a simmer and cook about 15 minutes, until the peaches are tender. Remove from heat and transfer to the bowl with the blueberries. Refrigerate until cold.
• To serve, divide the fruit among six bowls or goblets. Top each serving with a large dollop of the mascarpone and dust with cinnamon.