Sunday, September 10, 2006

RECIPE: Peach Compote Brulee

Peach Brulee - Broiled

Peach Compote Brulee
Serves 4

8 peaches
handful of mint
3 tablespoons sugar
1/2 teaspoon ground ginger
1 1/2 cups mascarpone
4 tablespoons muscovado sugar

Peach Brulee - Stewed 1

Preheat broiler. Peel the peaches and dice up. Chop the mint. In a saucepan add the peaches, mint, sugar and ginger. Cook until the juices are starting to release and cook off a little. Divide the compote evenly in 4 ramekins. Spoon the mascarpone cheese on top of the compotes. Sprinkle 1 tablespoon of muscavado or dark brown sugar on each. Place under the broiler and let caramelize. Serve.

Peach Brulee - Ready to Broil