Caramelized Peach And Mascarpone Shortcake Food

STONE-FRUIT SHORTCAKES WITH MASCARPONE CREAM

Steps:

• Add the vanilla extract, sugar, 1 cup water and orange juice to a medium saucepan. Whisk the mixture over medium-high heat until the sugar has dissolved. Add the peaches and plums and bring to a boil. Reduce the heat and simmer until the fruit is tender and the syrup has reduced slightly, about 15 minutes. Let cool for 15 minutes.
• In a medium bowl, beat the cream with an electric mixer until thick. Add the confectioners' sugar and vanilla and continue to beat until the cream holds soft peaks. Add the mascarpone cheese and beat until thick and smooth.
• Place the shortcakes on serving plates. Spoon some of the poached fruit on the bottom half of each shortcake and top with a dollop of the whipped cream. Add the top of the shortcake and drizzle with the fruit syrup.

CARAMELIZED PEACH AND MASCARPONE SHORTCAKE

Steps:

• For the genoise: Preheat the oven to 335 degrees F (or 325 if using convection). Grease a half sheet pan and line it with parchment.
• In a stand mixer fitted with the whisk attachment, whip the eggs for 5 minutes until light and frothy. With the mixer on medium speed, slowly add the sugar; increase to medium-high speed and beat to a ribbon consistency, another 5 minutes.
• Combine the butter and milk in a microwave-safe bowl. Microwave for about 2 minutes, until the butter is melted and the milk is hot. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• With the mixer on low speed, add the vanilla and then slowly add the flour mixture; mix until combined, scraping down the sides.
• Whisk about 1 cup from the mixer in the hot milk-butter until smooth, then return to the mixer, whisking until just combined.
• Pour the batter into the prepared half sheet pan and bake until an inserted toothpick comes out with just a few moist crumbs, 15 to 20 minutes.
• Let cool for 15 minutes, then remove the cake from the pan and use a 3-inch biscuit cutter to cut out 12 mini cake rounds.
• For the whipped cream: Bloom the gelatin in 2 tablespoons cold water to dissolve.
• In a stand mixer with the whisk attachment, beat the mascarpone until smooth and fluffy. Add the confectioners' sugar, beating until smooth. Slowly add the cream; beat until smooth, then add the vanilla. Raise the mixer speed to high and beat to soft/medium peaks.
• Mix a dollop of the whipped cream into the gelatin, then add back to the mixer. Whip to medium peaks. Chill until ready to use.
• For the caramelized peaches: Toss the peaches, sugar and salt together in a bowl.
• Heat a medium-large skillet over medium heat until hot; add the butter. Place the peaches, cut side down, in the skillet and cook, turning once, until caramelized on both sides, 4 to 5 minutes per side; be careful to keep the peach skins intact. Transfer to a parchment-lined baking sheet to cool for about 10 minutes.
• To assemble: Place a cake round on a plate and top with two peach wedges, skin-sides facing out.
• Scoop some whipped cream into a pastry bag fitted with a large round or star tip and pipe a swirl in the center of the round, between the peach wedges.
• Top with a second cake round and pipe another swirl of whipped cream in the center. Garnish with a peach wedge and a wedge of white chocolate if using.
• Repeat to make 6 shortcakes total.

CARAMELIZED PEACH AND RASPBERRY SHORTCAKES

Steps:

• Melt butter in 10-inch skillet over medium-low heat. Stir in brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with mixture.
• Cool 10 minutes.
• Gently stir in raspberries.
• Make Amaretto Whipped Cream by beating whipping cream, brown sugar, 1 tsp cornstarch and 1 teaspoons amaretto in chilled medium bowl with electric mixer on high speed until stiff.
• Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.

SUMMER-FRUIT SHORTCAKE WITH MASCARPONE

Steps:

• Make cake:
• Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze. Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms. Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture. Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.
• Make filling:
• Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.
• Meanwhile, beat mascarpone, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.
• Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.
• Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

CARAMELISED PEACHES WITH FROZEN RASPBERRIES & MASCARPONE

Steps:

• Scatter the sugar over a plate, then dip the cut sides of the peach halves into the sugar. Heat a frying pan over a medium-high heat and cook the sugared peach halves, cut-side down, until caramelised. Transfer the peach halves to a plate and carefully add the schnapps to the pan, if using, or a splash of water. Cook the liquid until reduced and syrupy, then return the peach halves to the pan and baste in the syrup. Remove the pan from the heat and leave to cool.
• Beat the mascarpone and icing sugar together, then fold in the thyme leaves and double cream.
• Divide the crumbled biscuits between two plates, then put one peach half on top of each bed of crumbs. Spoon the mascarpone cream onto the plates alongside the peach halves, then scatter over the frozen raspberries. Serve immediately while the raspberries are still frozen.

CARAMELIZED SKILLET PEACHES

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.