Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Parsley Canned Potatoes

PAN FRIED PEACHES WITH ROSEMARY-SCENTED MASCARPONE Recipe

Ingredients

How to make it

  • Put the cream in a small pan and add 4 sprigs of lightly crushed rosemary.
  • Bring almost to the boil, then set aside in the pan to cool for at least 20 minutes.
  • 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.
  • Halve the peaches or nectarines and remove the stones.
  • Press a piece of rosemary sprig on the cut side of each half.
  • Sprinkle them with the sugar.
  • 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.
  • Carefully turn them over to cook on the other side for 2-3 minutes.
  • Take the fruit out and put on a serving dish or individual dishes.
  • Warm the pan juices through and spoon them, with the caramelised bits, over the fruit.
  • Serve with the rosemary-scented mascarpone.

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

vivian Stoke-on-Trent, GB

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes