Ingredients

The following ingredients have 2 Servings
  • 1 Peach (ripe)
  • 150 ml Tinto de Verano (store bought or homemade)
  • 3 tbsp Mascarpone
  • 5 tbsp Sugar
  • 1 tbsp Olive Oil (optional )

Instruction

  • As the sauce needs time to reduce we'll make that first. In a skillet/saucepan add the Tinto de Verano and 3 tbsp of sugar. Mix up and let simmer until reduced about 75%. Give it a good stir every few minutes or so.
  • Split your peach in two. I left the skin on, but you could peel them if you want. Remove the pit and use the remaining 2 tbsp of sugar to coat the wet part of the peach halves.
  • In a saucepan on high heat add the Olive Oil and when hot place the peach halves sugar side down. DO NOT MOVE THEM, for at least 1 minute. You want the sugar to caramelize. After a minute you can lift the peach halves with your fingers to see if it needs more time. I let mine sit for another minute, then removed and plated.
  • Fill the hole left by the pit with about a tablespoon and a half each of mascarpone. By now the reduction should be done. Pour it onto the bowl and serve immediately.