Poached fruit in marsala wine with mascarpone cream and hazelnuts
Cold, rich mascarpone cream with warm peaches and plums poached in Marsala wine with the addition of toasted hazelnuts. Just for real hedonists.
Ingredients
- 350 ml marsala wine
- 250 ml water
- 2 tbsp sugar (or more, depending on the wine)
- 200 g mascarpone
- 180 g whipping cream
- 4 peaches
- 4 plums
- 1,5 tbsp powdered sugar
- some spices (tonka bean, allspice, cloves, cinnamon..)
- 80 g hazelnuts (toasted)
Instructions
- First, make a mascarpone cream. Mix together mascarpone, sifted powdered sugar, and some ground tonka bean. Fold in beaten whipping cream and put it in the fridge.
- Put hazelnuts in a large frying pan without adding any oil. Stir frequently and make sure they don't burn. While they're still warm, remove the skins and chop them roughly. Set them aside.
- Combine together wine, water, sugar, and spices in a medium-sized pot. Bring to a boil and stir occasionally and then turn down the heat a little bit.
- In the meantime, halve the fruit and remove the pits. When the liquid comes to a boil, put the fruit in a pot and cover it with the lid. It is important that the liquid covers the fruit completely and that fruit cooks at a temperature that is slightly under boiling point.
- Fruit is done when you can easily pierce it with the fork but it's not falling apart. When the fruit reaches the softness that suits you, remove it and put it aside. Increase the heat a bit and let the liquid reduce until it is thick as syrup.
- Now you are ready for serving. First, spread some hazelnuts, then place the fruit on it along with some mascarpone cream. Finish by sprinkling some hazelnuts over the top.
Notes
- I didn't peel the skin from peaches and plums because I personally don't mind it, but you can remove it after poaching if you want.
- Also, this dessert can be served with cold fruit, just add hazelnuts right before serving (so that they don't get wet in the meantime).
- Instead of peaches and plums, you can also use nectarines.
- If you're using whole spices (e.g. cinnamon stick or whole cloves), strain the syrup before serving.
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Nutrition
Calories: 774kcalCarbohydrates: 49gProtein: 10gFat: 52gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 101mgSodium: 70mgPotassium: 547mgFiber: 5gSugar: 37gVitamin A: 2082IUVitamin C: 14mgCalcium: 142mgIron: 2mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.