Pan Fried Peaches With Rosemary-scented Mascarpone |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Just Peachy-simple-quick-tasty Ingredients:
4 tablespoons single cream |
about 8 sprigs of rosemary |
250g tub mascarpone cheese |
1 tablespoon icing sugar |
4 peaches or nectarines |
2 tablespoons golden caster sugar |
2 tablespoons unsalted butter |
Directions:
1. Put the cream in a small pan and add 4 sprigs of lightly crushed rosemary.
2. Bring almost to the boil, then set aside in the pan to cool for at least 20 minutes.
3. Squash the rosemary sprigs against the side of the pan, then take them out and mix the cream in with the mascarpone and icing sugar. Set aside.
4. Halve the peaches or nectarines and remove the stones.
5. Press a piece of rosemary sprig on the cut side of each half.
6. Sprinkle them with the sugar.
7. Heat the butter in a frying-pan and, when hot add the peach or nectarine halves,cut-side down, and fry over a medium heat for 3-4 minutes until browned.
8. Carefully turn them over to cook on the other side for 2-3 minutes.
9. Take the fruit out and put on a serving dish or individual dishes.
10. Warm the pan juices through and spoon them, with the caramelised bits, over the fruit.
11. Serve with the rosemary-scented mascarpone.
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