Italian-style wine-drenched peaches with mascarpone cream

Name: Italian-style wine-drenched peaches with mascarpone cream
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 4 white or yellow peaches; Finely grated zest of 1 lemon; 2-3 lemon thyme sprigs, plus extra leaves to garnish; 400ml white wine; 2 eggs, separated; 1/4 cup (55g) caster sugar; 1 cup (250g) mascarpone; 1 tsp vanilla paste or scraped seeds of 1/2 vanilla bean; 2-3 tbs flaked almonds, toasted

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by Silvia Colloca

Cook and author

Jan 14, 2016

My nonno Domenico would often wind up his summer lunches slicing a peach into the remnants of his wine. I’ve turned this simple combination of flavours into an elegant dessert, its unpretentious spirit unaltered. You can make the mascarpone cream the day before, if you like. Cover it well with plastic wrap and store it in the fridge until needed.

4 white or yellow peaches
Finely grated zest of 1 lemon
2-3 lemon thyme sprigs, plus extra leaves to garnish
400ml white wine
2 eggs, separated
1/4 cup (55g) caster sugar
1 cup (250g) mascarpone
1 tsp vanilla paste or scraped seeds of 1/2 vanilla bean
2-3 tbs flaked almonds, toasted

Method

1.

Cut the peaches into quarters and place them in a large bowl with the lemon zest and thyme. Pour in the wine and leave to macerate in the fridge for at least 30 minutes, or up to 2 hours.
2.

Meanwhile, whisk together the egg yolks and 2 tbs sugar for 2-3 minutes until thick and pale and the sugar has dissolved. Add the mascarpone and vanilla, and mix through with a wooden spoon until light and creamy. Whisk the eggwhites with a pinch of salt until soft peaks form, then add the remaining sugar and beat until glossy. Gently fold into the mascarpone cream until combined. Cover with plastic wrap and rest in the fridge for at least 30 minutes.
3.

Divide the peaches among four bowls and top with 1-2 tbs mascarpone cream. Drizzle over the macerating liquid and crown with toasted almonds and a few extra thyme leaves.