I’m pretty sure the only reason I came up with this caramelized peaches with mascarpone and tinto de verano recipe was because I had one peach, a little leftover mascarpone from my Jamon Iberico With Mascarpone Tapas, and a single bottle of Tinto de Verano. Yes, that’s pretty much the only ingredients needed, other than some sugar. It’s a very simple recipe, that looks a lot more complicated than it actually was.
Tinto de Verano is a popular drink in Spain, similar to sangria, but much simpler and less expensive. It is essentially wine mixed with soda, and in this case my store-bought version is red wine and lemon soda. Although it is mostly made at home it is easily purchasable at the grocery store, and ever since we got to our AirBnB in Granada, we’ve always had a few bottles in the fridge. Now that we are leaving and need to use up most of the stuff, I thought this may be a good choice to make a reduction for the caramelized peaches.
Caramelized Peaches With Mascarpone Ingredients
1 Peach; very ripe. If the peach is under ripe the entire meal will taste sour with the tinto de verano reduction.
3 tbsp Mascarpone.
150 ml Tinto de Verano. Either homemade or store bought. If you want to make it at home just do a 50/50 mixture of red wine and lemonade and that should do the trick.
5 tbsp Sugar
1 tbsp Olive Oil; optional
Caramelized Peaches With Mascarpone Instructions
1. As the sauce needs time to reduce we’ll make that first. In a skillet/saucepan add the Tinto de Verano and 3 tbsp of sugar. Mix up and let simmer until reduced about 75%. Give it a good stir every few minutes or so.
2. Split your peach in two. I left the skin on, but you could peel them if you want. Remove the pit and use the remaining 2 tbsp of sugar to coat the wet part of the peach halves.
3. In a saucepan on high heat add the Olive Oil and when hot place the peach halves sugar side down. DO NOT MOVE THEM, for at least 1 minute. You want the sugar to caramelize. After a minute you can lift the peach halves with your fingers to see if it needs more time. I let mine sit for another minute, then removed and plated.
4. Fill the hole left by the pit with about a tablespoon and a half each of mascarpone. By now the reduction should be done. Pour it onto the bowl and serve immediately.
Notes
You don’t have to use the olive oil when caramelizing the sugar, I just do it because it speeds things up. It does however impart a bit of an olive oil flavor which I can understand if some people don’t like in there desserts. I would replace it with butter (just do it quicker so the butter doesn’t burn right away) or not use it at all, and just let the caramelized peaches cook in their own juice.
Caramelized Peaches With Mascarpone And Tinto De Verano Reduction
Ingredients
- 1 Peach ripe
- 150 ml Tinto de Verano store bought or homemade
- 3 tbsp Mascarpone
- 5 tbsp Sugar
- 1 tbsp Olive Oil optional
Instructions
- As the sauce needs time to reduce we'll make that first. In a skillet/saucepan add the Tinto de Verano and 3 tbsp of sugar. Mix up and let simmer until reduced about 75%. Give it a good stir every few minutes or so.
- Split your peach in two. I left the skin on, but you could peel them if you want. Remove the pit and use the remaining 2 tbsp of sugar to coat the wet part of the peach halves.
- In a saucepan on high heat add the Olive Oil and when hot place the peach halves sugar side down. DO NOT MOVE THEM, for at least 1 minute. You want the sugar to caramelize. After a minute you can lift the peach halves with your fingers to see if it needs more time. I let mine sit for another minute, then removed and plated.
- Fill the hole left by the pit with about a tablespoon and a half each of mascarpone. By now the reduction should be done. Pour it onto the bowl and serve immediately.
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