Peaches and Blueberries With Mascarpone
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3fresh ripe peaches
- 1pint blueberries
- 1½cups dry red wine
- ½cup sugar
- 1½cups mascarpone
- ½teaspoon ground cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
373 calories; 20 grams fat; 12 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 5 grams protein; 182 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water. Cut the peaches in half and remove the pits.
- Step 2
Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins. Remove the blueberries to a separate bowl with a slotted spoon, leaving the wine mixture in the saucepan.
- Step 3
Slice the peaches and add them to the wine mixture. Bring to a simmer and cook about 15 minutes, until the peaches are tender. Remove from heat and transfer to the bowl with the blueberries. Refrigerate until cold.
- Step 4
To serve, divide the fruit among six bowls or goblets. Top each serving with a large dollop of the mascarpone and dust with cinnamon.
Private Notes
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Cooking Notes
Jean Robinson
This is super easy and really fragrant. The directions don’t say whether to discard the sugared wine cooking liquid. I decided to store and chill separately and drizzle a bit on top of the mascarpone. Lovely.
Bobbi
This is so good. Definitely serve the fruit in the wine sauce. I searched for a use for mascarpone leftover from the holidays, had leftover wine too, so it was a great fit. I used peaches I had frozen in late summer and that worked great. The alcohol seemed to all cook out and didn't notice any wine taste or buzz, so no worries on that.
Jean Robinson
This is super easy and really fragrant. The directions don’t say whether to discard the sugared wine cooking liquid. I decided to store and chill separately and drizzle a bit on top of the mascarpone. Lovely.
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