MASCARPONE STUFFED FRENCH TOAST WITH PEACHES
Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.
Provided by Escapechef
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
- Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
- Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
- Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 56.3 g, Cholesterol 179.5 mg, Fat 20.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 9.6 g, Sodium 91.9 mg, Sugar 26.4 g
PEACHES AND MASCARPONE
Make and share this Peaches and Mascarpone recipe from Food.com.
Provided by The Kitchen Assista
Categories Dessert
Time 10m
Yield 12 halves, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Halve and pit 6 ripe peaches.
- Stir together the mascarpone and heavy cream.
- Fill the cavity of each peach half with mixture.
- Crush 3 pair of Amaretti cookies and add 1/2 teaspoons ground cinnamon.
- Sprinkle Amaretti mixture over the peaches.
GRILLED PEACHES WITH MASCARPONE CHEESE
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
- Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
- As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
- Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
- Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.
GRILLED PEACHES WITH CITRUS MASCARPONE
Provided by Michael Symon : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
- Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
- Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
- Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
- (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)
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5/5 (14)Total Time 12 minsCategory Appetizer, Dessert, SnackCalories 275 per serving
- Wash peaches and slice each lengthwise then remove the pit. Brush each peach halve with olive oil then sprinkle with brown sugar.
- Heat a grill pan, outdoor grill or skillet and add peaches skin side up when warm. Cook until peaches are soft and slightly charred. While the peaches are cooking prepare the honey mascarpone.
- Combine mascarpone cheese, vanilla extract and honey in a bowl and stir with a whisk until light and combined.
- When peaches are finished cooking serve each warm with a spoonful of honey mascarpone. Drizzle each with additional honey and fresh thyme if desired. Enjoy!
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- Preheat oven to 400 degrees. In a large shallow baking dish combine butter, lemon juice, sugar and vanilla. Add peaches and turn to coat with butter mixture. Arrange, cut side down in a single layer.
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