Poached Peaches filled with Whipped Mascarpone Gingersnap Cookies

posted by jeanndan 06-01-99 11:52 AM

Poached Peaches filled with Whipped Mascarpone Gingersnap Cookies
Makes 4-8 servings
Prep time: 25 minutes
Cooling time: 30 minutes
Chill time: overnight

4 fresh ripe (or 8 canned halves) peaches or nectarines
1-1/2 cups (about 12 ounces) peach or pear nectar
1 tablespoon vinegar
1 (6-inch) cinnamon stick
1/2 teaspoon whole cloves
4 quarter-sized slices of fresh, peeled ginger
1/3 cup (4 ounces) heavy cream
2/3 cup (6 ounces) mascarpone cheese
6-1/2 tablespoons sugar or to taste
6 gingersnap cookies, crumbled

Drop peaches in boiling water for 1 minute. Remove from heat and cool in cold water. Peel off skin with small paring knife; cut peaches in half and remove pit.

Place peach or pear nectar, vinegar, cinnamon, cloves and ginger in medium saucepan. Simmer for 5 minutes. Add peach halves and continue to simmer 15 minutes or until peaches are tender but still holding their shape. Remove from heat and cool in poaching liquid. Remove spices and transfer peaches and liquid to covered container and refrigerate overnight.

While peaches are simmering, whip heavy cream, mascarpone and sugar to soft peaks. Chill until serving time.

To serve, place some poaching liquid in bottom of individual serving bowls with 1-2 peach halves. Spoon 1 tablespoon of whipped mascarpone mixture into center of each peach half. Sprinkle with gingersnap crumbs and serve.

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