Peaches and Soured Cream

  • Servings: 6

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  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup (4 ounces) mascarpone
  • About 1 tablespoon fresh lemon juice
  • 4 ripe peaches, peeled, halved, pitted and sliced
  • 16 small mint leaves

How to make this recipe

  1. In a small sauce pan combine the sugar and water and bring to a boil. Swirl the pan until the sugar has dissolved completely. Pour the simple syrup into a small heatproof container, and let cool in the refrigerator. (If you're in a hurry, put it in the freezer to cool.)

  2. In the bowl of a food processor, pulse the mascarpone with 1/3 cup of the simple syrup. Taste for sweetness and add a little more syrup if you like. Add the lemon juice to the mascarpone and pulse to combine; don't overwork it or it will curdle. Adjust the simple syrup and lemon juice to taste. Refrigerate the soured cream

  3. In a bowl, toss the peach slices with 3 tablespoons of the simple syrup. Tear the mint leaves with your hands, add to the peaches and toss. Taste the peaches and add a little more syrup if you like. Let the peaches macerate in the syrup for 10 minutes.

  4. Puree a quarter of the peaches in the food processor before assembling the <a href="


You'll have leftover simple syrup. It keeps in the refrigerator for several weeks and is fun to have around to sweeten fruit and use for cocktails.

Contributed By Published March 2014

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