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| Roasted Peach and Mascarpone
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| Ingredients |
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10 peaches, halved and stoned
50gm demerera sugar
500g/1lb2oz mascarpone
100ml/3fl oz cream
2 tsp vanilla extract
1 vanilla pod
100g/3½oz icing sugar
vanilla sponge discs
Cointreau syrup
Caramel Sauce
100ml water
500g sugar
Butterscotch Sauce
½l cream
500g sugar |
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| Instructions |
Caramelise peaches in demerera sugar until slightly coloured and soft.
Whip cream, add mascarpone, sugar and vanilla.
Place a vanilla sponge disc in mould, soak with syrup. Fill halfway with mascarpone mix. Add two peach quarters then more mascarpone mix. Another vanilla sponge disc, more mascarpone mix and peaches then finish with mascarpone mix.
Smooth over and refrigerate.
Turn out of mould. Place one peach half on top.
To make the caramel sauce place water and sugar in a pan. Cook until caramel, add more water if necessary for sauce consistency.
To make the butterscotch sauce, heat the sugar adding the cream slowly.
Pour butterscotch and caramel sauce over pudding and serve. |
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