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
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.
1 comment:
OH YUMMMM!
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