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Mascarpone and Peaches

This recipe comes from Mangia Bene Pasta - what can I add after a title like that, except to say this site has some excellent recipes and information. Well worth visiting.

If you would like to visit his website <click here>

"This recipe is an adaptation of one of our favorite seafood dishes served in the wonderful restaurants of 'Little Italy' in New York City. Since this dish is generally very spicy, you may wish to add a little more red pepper flakes to your sauce to make it more authentic".


4 large ripe peaches
1/3 cup amaretto or orange-flavored liqueur
1 tbsp lemon juice
1/2 lb. mascarpone
1/4 cup sugar
1 cup heavy cream
1/2 cup crushed amaretti cookies (about 8)
1 tbsp sliced almonds, toasted

  • Bring a saucepan 3/4 full of water to a boil.
  • Using a slotted spoon, add one peach at a time into the water and cook for 30 seconds. Lift out and put into a bowl of cold water. Using a knife, peel off the skins.
  • Halve, pit, and cut into thin wedges. Place in a bowl, add the liqueur and lemon juice and toss to coat.
  • In a large bowl, whisk together the mascarpone cheese and sugar until well blended.
  • In a separate bowl, whip the cream until stiff peaks form. Fold the cream into the mascarpone.
  • Spoon half of the cream mixture into stemmed glasses, dividing evenly. Top with the peaches and then the amaretti, again dividing evenly. Spoon on the remaining cream mixture. Cover and chill.
  • Sprinkle with the sliced almonds before serving.

Serves 4

© 2001-2002 Sandra Laux