Mascarpone cream with roasted nectarines
This is a delicious and decadent cream that works equally well with either roasted or fresh apricots, peaches or - my favourite - sweet, ripe figs. The cream can be made the day before and will keep for 3-4 days in the fridge.
Photo: Marina Oliphant
Have your say
- 4 nectarines, cut into quarters and stones removed
- 1 tbsp sugar
- 2 tbsp castor sugar
- 2 egg yolks
- 200g mascarpone
- 30ml brandy or cognac (or to taste)
Preheat oven to 200C.
Place nectarines on a baking tray, sprinkle with a tablespoon of sugar and roast for 15-20 minutes or until lightly golden.
Meanwhile, whisk castor sugar and yolks with an electric beater for 10 minutes, until they are pale and light. It is important to whisk the eggs for this long so they become light and creamy.
Add mascarpone and brandy and stir with a wooden spoon until combined. Refrigerate until ready to use. The mixture will be quite runny but will firm up once cold.
Serve spooned over the roasted nectarines.
This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store