Peach & Raspberry Pots
Recipe by: Barbara Chermetz (featured in Redbook Magazine Summer 2011)
Prep Time: 15 minutes (need to be chilled for at least one hour)
Cook Time: 0
Servings: 4
Ingredients
· 6 ounce(s) (about 3/4 cup) mascarpone cheese
· 8 tablespoon(s) confectioners' sugar
· 2 teaspoon(s) lemon zest
· 3 tablespoon(s) fresh lemon juice
· 2/3 cup(s) heavy cream
· 4 cup(s) fresh raspberries
· 4 fresh ripe peaches, cut into 1/2-inch-thick slices
Directions
1. In a large bowl, use an electric mixer to beat mascarpone, 6 tablespoons of the sugar, lemon zest, and lemon juice until smooth. In another large bowl, beat heavy cream until soft peaks form. Fold beaten cream into mascarpone mixture.
2. Place 1 cup of the raspberries and the remaining 2 tablespoons sugar in a food processor and pulse, 1 to 2 minutes, until mixture is smooth. Transfer to a bowl and fold in remaining raspberries.
3. Place half of the peaches in the bottom of 4 dessert bowls. Spoon the Mascarpone mixture over each, dividing evenly. Top each with the raspberry mixture. Place remaining peach slices on top. Chill in refrigerator for 1 hour.
My Take
I was trying to be healthier, so I bought half & half instead of heavy cream. Yes, I know that half & half will not “whip” and form soft peaks (knowing this I tried anyway to see if it would at least get a little thicker – which it did, but barely). I ended up just blending the half & half with the marscapone mixture. I actually preferred the lighter and less thick texture. I also tossed the peaches with some Splenda and lemon juice.
 | ||
| * It obviously looks prettier in wine glasses. |
I would definitely make this recipe again; it is the ideal thing to have on that perfect summer evening after a meal off the grill. I love using fresh fruit in dessert recipes in the summer.
If you have any great summer fruit recipes please share!
Cheers!
No comments:
Post a Comment