Best 4 Rosé Poached Peaches With Whipped Mascarpone Recipes

CINNAMON ROASTED PEACHES WITH HONEY MASCARPONE WHIPPED CREAM

Steps:

• Preheat the oven to 375 degrees F. Arrange the peaches face side up in a small baking dish.
• In a small bowl, combine the melted butter with the honey and cinnamon. Then pour the mixture over the peaches; making sure to coat the peaches completely. Roast the peaches for 20 minutes, until the peaches are tender.
• Meanwhile, using an electric mixer, starting at low and slowly increasing to high, whisk together all the whipped cream ingredients until stiff peaks form.
• Plate the peaches, making sure to drizzle the remaining cinnamon butter sauce left in the baking dish on top of the peaches. Serve with a large dollop of cream. Top with chopped crystallized ginger if you would like.
• Serve immediately.

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.

CINNAMON POACHED PEACHES WITH MASCARPONE FILLING

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.

BUTTERY POACHED PEARS WITH WHIPPED MASCARPONE

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.