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Muscat and orange glazed peaches with mascarpone and crumbled amaretti

Australian Gourmet Traveller recipe for muscat and orange glazed peaches with mascarpone and crumbled amaretti.

By Lisa Featherby
  • Serves 6
  • 5 mins preparation
  • 15 mins cooking plus cooling

Ingredients

  • 250 ml muscat
  • 160 ml freshly squeezed orange juice
  • 80 gm caster sugar
  • 4 ripe but firm peaches, cut into wedges
  • 1 quantity <b><a href='/recipes/recipe-search/masterclass/2011/1/mascarpone/'>mascarpone</a></b>, to serve
  • 6 amaretti, crumbled, to serve

Method

Main
  • 1
    Bring muscat, orange juice and sugar to the boil in a deep frying pan over medium-high heat and reduce to a glaze consistency (3-5 minutes). Add peaches and stir occasionally until tender and glazed (2-4 minutes). Remove peaches with a slotted spoon and simmer glaze until sticky (1-2 minutes). Pour over peaches, then serve warm or cool with mascarpone and amaretti.