It is a very soft and spreadable cheese, extremely rich in taste,
reflecting its 75% fat content. Some say that the cows are fed flowers and
herbs to produce this distinguishable flavour.
Mascarpone can be used in savoury dishes, accompanying smoked salmon
and chives or mixed with anchovies and spices as a spread, but can simply
accompany fruit or mixed in with coffee. However it is mostly renowned for its
inclusion in the traditional Tiramisu.
The festive season always provides a great excuse to indulge!
Grilled
Peaches with Prosciutto and Mascarpone Macadamia topping
Serves 16 as entree
8 yellow peaches
¾ cup whole macadamias
¼ cup honey
8 thin slices prosciutto – roughly 100g
200g Mascarpone
- Half the yellow peaches by slicing and twisting to separate into hemispheres, then remove seed by scooping it out from the flesh gently.
- Preheat fan baked grill to medium-high.
- Place the peaches flat side up on a baking tray. Grill in oven for 10min or until just starting to brown and bubble on top.
- Roughly chop the macadamias. Place in a bowl with the honey and heat in microwave for 30seconds.
- Mix half the honey mixture in with the Mascarpone.
- Divide the slices of prosciutto into half by gently ripping the meat lengthways.
- To assemble wrap a piece of prosciutto around each peach half, spoon some mascarpone mixture on top in the little indents where seed used to live, and dollop remaining honey and macadamia on top.
- Immediately prior to serving place under grill for a couple of minutes to slightly crisp the prosciutto and warm Mascarpone.
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