Oh what a delightful little desert we made this morning.
We had this at one of our local restaurants with some friends recently and Marty said, “Oh that’s easy to make” so while I set up my props…. He was mixing away with his giant Kitchen Aide mixer.
We had gathered fresh peaches at the local farmers market on Sat and they were ripe and juicy.
I thinly sliced the peaches and made two servings for us.
It was delicious!
We have enough Mascarpone Cream filling for three more with three more peaches.
It’s is light, fresh and not too rich or filling.
And with us, the pups are part of the process. Raleigh was supervising the entire process,
Quigley is not as hands on, she will go take a nap and come out when there might be some dishes to wash…. She’s excellent at prepping the bowls for the dishwasher.
Recipe we used…
Mascarpone Cream Filling by Martha Stewart ©2004
Makes 3 cups
- 2 cups mascarpone cheese
- 2 tablespoons sugar
- 3/4 cup heavy cream
Beat mascarpone and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add cream; beat until stiff.
From Martha Stewart Weddings, Summer 2004
Peaches and Mascarpone Cream
2 large peaches
Martha’s mascarpone cheese Filling
1 teaspoon Almond (just added touch… I like a hint of Almond)
Slice the peaches using a paring knife, I left skins on peaches.
Beat together the mascarpone, almond, sugar and cream. Add however much cream you would like to get a desired consistency. I go for a thicker cream consistency.
Layer the peaches and cream in a bowl or glass. Enjoy at any time of day!
Enjoy and share!