I haven’t always been fond of peaches but I guess since I started experimenting with them, I seem to like them all the more. They have a slightly fatty taste along with the middle level fruitiness if you kind of think of the flavour of a peach fruit as a perfume. It needs a bit of taste acclimatization..Like some people take time to adjust to Mushrooms or truffles for that matter.
Anyhow, Its peach season again and this time round, I have an upgrade on my earlier experiment. It has most of my favourite ingredients such as Mascarpone, Vanilla bean and the crumble. If you wish, the mascarpone can be substituted with any other creamy textured cheese such as Ricotta.
Here’s my version of Grilled peaches with accompaniments
Fresh, firm peaches – 2 nos.
Caster sugar – 1 teaspoon
For the Mascarpone
Mascarpone cream cheese – about 50 GMS
Powdered sugar – 2-3 tablespoons depending on how sweet you like
Vanilla Bean – 1
For the Crumble
Plain flour – ½ cup
Powdered sugar – 3-4 tablespoons [depending on how sweet you want]
Frozen cubed butter – ½ cup
For the Sour Sauce
Peach – 1 No.
Sugar – 2 tablespoons
Pomegranate Molasses – 1 tablespoon
Cinnamon – ½ inch stick
For the Crumble:
- Rub the butter into the plain flour with your fingertips so that it resembles coarse breadcrumbs. You need to be a bit quick here else the butter will melt leaving a lumpy mess.
- Add in the sugar and mix well again.
- Spread the mixture on a baking tray and bake in a pre-heated oven at about 150 degrees C for about 10 minutes until the crumbs are golden/brown in colour.
- Take out and leave to cool.
For the Mascarpone:
- Cream the mascarpone and sugar together until a smooth mixture.
- Add in a tablespoon or so of milk if you feel it is too thick to manage.
- Slit the vanilla bean in half and scrape the pod. Add the scraped vanilla to the cheese mixture and whip again. You can use some vanilla extract but nothing beats the actual bean.
- Leave aside.
For the Sour Sauce:
- Cube the peaches into small chunks.
- Add them to a pan with the sugar and a couple of tablespoons of water.
- Heat on a low flame till the peaches go mushy.
- Using the back of a spoon, crush the peaches.
- Add in the pomegranate molasses now and the cinnamon stick.
- Let them infuse for a few minutes. Adjust the sweetness if you need at this stage.
- All this while, make sure the sauce doesn’t go dry and burn. If needed, add a tablespoon of water again.
- Once done, take off the heat and strain through a sieve to get a smooth sauce.
- Leave aside.
For the Peaches:
- You will need a grilling pan for this step.
- Peel, cut the peaches in half and deseed them.
- Cut the halves in quarters.
- Sprinkle a little castor sugar on them.
- Next, heat a grilling pan and lay the peaches inner side down on the pan.
- On a medium heat, let the peaches get grilled. You don’t want them to get too heated up and go mushy. You need them firm on the outer side but slightly caramelised and grilled on the inner.
- Once you see the grilled lines, take the peaches off and leave to cool.
For the Assembly
- Take a small bowl.
- Spoon a bit of the cream cheese mixture first.
- Lay a peach quarter on the side on top of the cheese.
- On another side, spoon a bit of the crumble.
- Drizzle the sour sauce over the peaches next.
Note: You can also serve this on a plate. Place a bit of the crumble on the plate. Next place a quartered peach and drizzle with the sauce on top. Place a dollop of the cream cheese on the side and serve. However, make sure all the elements are visually appealing and appear coordinated on the dish. After all, we eat with our eyes first.