05 September 2014

Late Summer Breakfast



Broiled Peaches and Blackberries with Mascarpone Cheese






This morning has been so very peaceful. The kids have gone back to school and it's quiet ... but not really. The crickets and locust are battling it out in the yard for noisiest insect. Between the two teams of bugs, there's a rhythm created that makes a whirring hum. SB has taken off for an early bike ride and I am left with a book and a need for coffee and an easy breakfast.



It doesn't get much easier than this. Broiled Peaches and Blackberries with Mascarpone Cheese and a dollop of sweetened whipped cream. This is such a simple dish. It can be used as a brunch dish, a dessert dish, or a simple afterschool snack. I picked berries at the neighbor's house yesterday - just enough for a small pan of this taste of late summer. The fruit comes from under the broiler with a sugar glaze that is wonderfully shiny and crisp. The dollops of mascapone cheese develop a slight crunch crust that is golden brown and the edges of the peaches blacken just a bit to make a nice look. The juices of the peaches and blackberries make a sweet syrup that you'll want to drink from the bottom of the bowl. Go ahead. No one's looking!



This was the perfect way to start my day !

Broiled Peaches and Blackberries with Mascarpone Cheese

Serves 2 hungry folk or 4 as a side brunch or dessert dish

Ingredients:

2 large peaches, halved and pitted
1 c. fresh blackberries
3 tbsp. sugar
a sprinkle of cinnamon
1 pat butter
8 rounded tsp. chilled mascarpone cheese

sweetened whipped cream for serving

Making the Dish:

1. Place the pat of butter in the bottom of a small oven proof casserole and rub the butter around the bottom and sides.

2. Sprinkle 1 tbsp. of the sugar measure around the bottom of the buttered casserole.

3. Cut each peach half length-wise to create fourths. Lay the peaches skin side down in the casserole, arranging them so that they have the pit cavity facing up.

4. Sprinkle the second tablespoon of the sugar measure over top the peaches. Sprinkle the cinnamon over that.

5. Place a rounded teaspoon of cheese in each cavity.

6. Drop the blackberries over and around the peaches. Then sprinkle the last tablespoon of the sugar measure over all, being sure to get some sugar on each of the mascarpone cheese dollops.

7. Place the casserole under the broiler for 2 -3 minutes. Pull the dish out and sprinkle on just a bit more sugar. return to the broiler and broil for another 2-3 minutes.

8. Remove and cool the pan just slightly. Serve with a dollop of sweetened whipped cream or a dollop of vanilla yogurt.



2 comments:

  1. oh yes... isn't it amazing that when you add warmth to peaches they taste more divine than they do when cold... an adorable breakfast and a beautiful late summer scene painted...

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  2. Perfect. Absolutely perfect! I visited a good friend's farm and she made us a peach pie, and as much as I love a raw peach when it's fully ripe and so sweet and soft on its own, I discovered it's even better warm and oozing with sticky sweet juices! My favourite late summer dessert is now a peach pie,or any form of warm peach. x

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