Pan-Seared Peaches with Mascarpone
Peaches are not only great fresh, they’re fantastic for cooking sweet & savoury dishes too
Course Dessert
Cuisine barbecue, French, Mediterranean
- 4 Peaches Ripe
- 50 g Muscavado Sugar
- 20 g Butter
- 50 ml Orange Juice
- 1 Vanilla Pod Optional
- Mascarpone optional
Begin by placing the pan on the heated barbecue. Add sugar, butter and orange juice and allow to caramelise.
Halve the peaches and remove stone, and split the vanilla pod lengthways.
Add the peaches and vanilla pod to the caramelized juices.
Don’t be afraid to use the pan on the barbecue as if you were using a stove, baste peaches well in the pan juices for 6 – 8 minutes until softened.
Remove carefully from barbecue and serve immediately with a generous scoop of Mascarpone.
Keyword Barbecue, Dessert