Poached stone fruit and vanilla cream
| Recipe By: | Abigail Donnelly |
| Serves: | 8 to 10 |
| Cooking Time: | 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 2 x 250g tubs mascarpone (room temperature)
- 2 egg yolks
- icing sugar, for dusting
- 2 vanilla pod, split and seeds scraped out
- 200g Canola oil
- 4 apricots
- 1 kg plums, quartered with pips removed
- 6 nectarines
- 6 peaches
- fresh mint, to garnish
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Cooking Instructions
- Gently beat the mascarpone until smooth.
- In a separate bowl, whisk the egg yolks, then add the icing sugar and vanilla seeds and mix to incorporate.
- Add the mascarpone, a little at a time, and beat until smooth. Chill until ready to use.
- Place the sugar and fruit in a saucepan and cover with water, then poach over a medium heat, in batches if necessary, for 5 to 10 minutes until the fruit is tender and the skins begin to loosen.
- Remove the fruit from the syrup using a slotted spoon and set aside to cool, reserving the poaching syrup.
- When the fruit is cool, carefully peel away the skins.
- Serve the peeled fruit drizzled with the reserved syrup and topped with the chilled vanilla mascarpone and garnished with fresh mint.
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