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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.

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The Cook

vivian Stoke-on-Trent, GB

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