Macerated Peaches w/ Cannoli Cream

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Summer dinners require light desserts.  For me, this means fruit but that doesn’t mean you are limited to an ordinary fruit platter.  Combining fresh fruit with cream is a classic dessert but I’ve bumped my dessert up a notch.  Instead of cream I use a slightly sweetened cannoli filling.  You can add any fruit of your choice but this time of year peaches are still at their peak  so I use them.  To make the dessert a bit fancier, I macerate the peaches overnight in a dry white wine.  The result?  A light and fruity dessert with a kick.

Peeling the peaches is optional.  I personally like the peels but if you prefer them without, simply plunge the ripe peaches into a pot of boiling water for 10 seconds.  The skins should pop right off when you take them out.  To make the most flavorful dessert, macerate the peaches the night before you plan on serving them.

MACERATED PEACHES w/ CANNOLI CREAM

For the peaches:

4 large peaches, pitted and sliced into wedges

6 tablespoons superfine white sugar

1 – 1/2 cups dry white wine (I like to use Pinot Grigio)

8 mint leaves (optional)

  • Place the peaches in the bottom of a non-reactive shallow dish.  Sprinkle evenly with the sugar.  Cover with plastic wrap and allow to sit in the refrigerator for 2-3 hours.
  • When ready to proceed, pour the wine over the peaches to cover.  The amount of wine you use will depend upon the depth of your dish.
  • Recover and allow to sit overnight.

For the cannoli cream

2 cups mascarpone cheese, at room temperature

1/2 cup sugar

3/4 teaspoon ground cinnamon

2 teaspoons vanilla extract

Zest and juice of one lemon

  • Combine all of the ingredients in a large bowl. Using an electric mixer, beat until light and fluffy.
  • Taste and add more sugar if you prefer the filling to be sweeter.
  • Divide the cream between 8 glass dessert bowls.
  • Top the cream with the prepared peaches and wine.
  • Garnish with the mint leaves (if using)

Serves 8

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