Summer has arrived in Helsinki! Each year it surprises me how fast the weather changes from the freezing stupid winter to the beautiful full bloom of the fabulous May and it is fantastic to see my fellow often grumpy citizens of Helsinki to actually raise a spontaneous smile. Yes, I am not exactly a fan of all four seasons (another motive for my Italian studies in addition to the fantastic cooking) so this time of the year makes me almost lyrical. However, as my talents for writing poems are at least as well hidden as my baking skills, I’d better focus on today’s recipe now and channel my inner Yeats at another time.
Right. In addition to the changes in weather, another thing that surprises me each year is re-discovering how much more fun cooking gets when you suddenly have a lot broader and tastier range of fresh fruit, berries and veggies at your disposal. It also makes cooking easier since you do not need to resort to all sorts of gimmicks (and sometimes even desperate pleas) to bring out the flavour of your ingredients. Today’s recipe is one example of that simplicity. It is from an Italian food blog. I discovered this dish when I was looking for a dessert and noticed that fresh peaches had arrived in my supermarket. I am not a very big dessert person but this one certainly hit the spot! Rosemary and vanilla were two perfect companions to complement the flavour of the peaches and mascarpone gave the dish a creamy finishing touch. I didn’t manage to halve the peaches as instructed in the blog (apparently mine were mostly too ripe) but since this wasn’t a baking assignment, I didn’t panic but sliced them into a tin foil instead. The end result may in fact have been even nicer since this way the sugars and the juice of the peaches formed a tasty sauce during grilling.
250 g mascarpone
Granulated sugar flavoured with vanilla (or cane sugar/ granulated sugar and vanilla sugar)
A knob of butter
Rinse the peaches and dry them well. Halve them and remove their pits (in case you fail, like I did, you can also just slice them but obviously still remove the pits; after this, move them onto a tin foil). Add the sugar into the holes of the peach halves previously occupied by the pits (or sprinkle it onto the slices). Press a sprig of rosemary into the central part of the peach halves (or the slices).
In a bowl, mix the mascarpone with the maple syrup to your taste and store the mixture in a fridge.
Heat a grill and melt the butter gently on its surface/ grill pan (obviously no need for this step if you are using the tin foil). Put the peach halves onto the grill with their sugary side facing the grill and press them gently for a few minutes (in case of slices, wrap the tin foil and move it to the grill). The peaches are ready when the sugar has been caramelised (in case of slices, grill for some minutes; the end result will be peaches with a sauce rather than caramelised peaches). Serve immediately with the flavoured mascarpone.