I’m not keen on Valentine’s Day at all. The commercialism and romantic pressure of it. I don’t exchange gifts, flowers or cards with my husband. I do, however, cook him a lovely dinner – but that’s what happens everyday!
I don’t often make dessert either but I day-dreamed about this combination and then my Dad brought over some perfectly ripe homegrown peaches the very next day. A coincidence? I think not.
Peaches are such romantic fruits and serving the mascarpone cream inside the passionfruit shell is just so pretty – pink polka dot napkins optional!
Oh, and serving vessels with a spout like the one above are perfect for drinking down the remaining sauce, but maybe not on a Valentine’s date…
Would love a vote if you get a chance. Go on, I’ll be your best friend….
Poached peach in honey sauce with passionfruit mascarpone
serves 2, easily doubled
For the peaches: cut a shallow cross in the bottom of two peaches and add to a bowl. Pour over boiling water (from the kettle), drain and slip the skins off. Place the peaches in a small saucepan next to each other and add enough water to cover. Bring to the boil then lower the heat and gently poach until tender, about 15 minutes. Remove with a slotted spoon into a bowl – keep the water!
For the sauce: add one tablespoon of runny honey and a squeeze of lime to the remaining peach water. Boil hard for 5 minutes until thickened and reduced slightly then pour over the peaches and refrigerate until completely cold.
For the mascarpone: whisk together a quarter cup of mascarpone, a drizzle of pouring cream and the pulp of one passionfruit until well combined. Spoon into passionfruit halves and refrigerate until ready to serve (see picture above).