Muscat and orange glazed peaches with mascarpone and crumbled amaretti

AT A GLANCE

  • Serves 6 people

  • 250 ml muscat
  • 160 ml freshly squeezed orange juice
  • 80 gm caster sugar
  • 4 ripe but firm peaches, cut into wedges
  • 1 quantity mascarpone, to serve
  • 6 amaretti, crumbled, to serve
01   Bring muscat, orange juice and sugar to the boil in a deep frying pan over medium-high heat and reduce to a glaze consistency (3-5 minutes). Add peaches and stir occasionally until tender and glazed (2-4 minutes). Remove peaches with a slotted spoon and simmer glaze until sticky (1-2 minutes). Pour over peaches, then serve warm or cool with mascarpone and amaretti.

Topics:

ORANGES, PEACHES, MASTERCLASS, AMARETTI, MUSCAT, SUMMER, ITALIAN, MASCARPONE, DESSERT, HOW-TO

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

FEATURED IN

Feb 2011

Feb 2011

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