Roast peach meringues with lemon mascarpone cream
By OcadoLifeLemon mascarpone cream is the perfect partner for roasted stone fruits.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 4 peaches, (Cut into Quaters)
- 1 vanilla pod, (Cut in half and seeds scraped out)
- 2 tbsp of dark brown muscovado sugar
- 4 meringue nests
- 80 ml of bourbon
- 60 g of unsalted butter, (Diced)
- 150 g of mascarpone
- 300 ml of whipping cream
- 1 lemon, (Zest and Juice)
Method
6 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6.
Step 2
Place the peaches into a foil-lined, shallow roasting dish with the bourbon, vanilla pod and seeds, butter and sugar. Mix everything together gently.
Step 3
Put the roasting tin in the oven for 15 mins, remove and baste in the juices. Return to the oven for another 10 mins until the fruit has started to collapse and the sauce thickened.
Step 4
While the fruit roasts, put the mascarpone and cream into a mixing bowl and whip to soft peaks (use an electric whisk if you have one).
Step 5
Add the lemon zest and juice and whisk for a couple of seconds to combine.
Step 6
Fill the meringue nests with a big dollop of the cream mix and top with the hot peaches. Finish with a good drizzle of the cooking juices.